Name: Ham and Endive Gratin, Light Béchamel Sauce | 7 SP
Prep time: 35 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 4 g of chicory; 25 g of margarine; 30 g of flour; 3 glass of skim milk; 50 g of grated Gruyère cheese; 1 g of nutmeg; 4 slice of white ham; 1 pinch of salt; 1 pinch of pepper

Ham and Endive Gratin, Light Béchamel Sauce | 7 SP

Ham and endive gratin is an iconic dish from northern France. It is a gratin where each endive is wrapped in a slice of ham and topped with béchamel sauce. We offer you a lighter recipe for ham and endive gratin, thanks to a reduced-fat béchamel sauce, so you can enjoy it without feeling guilty!

Weight Watchers Public

Course: Main course

Preparation time: 35 minutes

Cooking time: 30 minutes

Cost per serving: 0,46 €

Energy: 206 kcal / serving

Nutritional score:

Instructions

1. Refresh the endives. Remove any damaged outer leaves, cut and hollow out the base (the bitter part) with a sharp knife. Place them in a plate with 2 tablespoons of water, season with salt, cover and cook in the microwave for 6 minutes on high power. Flip halfway through cooking. Check for doneness (a knife should easily go through) and drain.
2. Meanwhile, prepare the béchamel sauce. In a saucepan, melt the margarine and then add the flour. Mix, let it whiten and foam. Gradually pour in the milk while stirring with a whisk. Bring to a boil and let it cook for 2 to 3 minutes. Season with salt, pepper, and add a few gratings of nutmeg. Add the grated cheese. Preheat the oven to 200°C (400°F, gas mark 6/7). Spread a layer of sauce in a baking dish, place the endives wrapped in ham slices on top, and cover with sauce. The endives should be tightly packed in the dish. Bake in the oven for about 20 minutes until the surface starts to brown.