FRIJE

Instructions

• 1.   Slice the endives and sauté them in a large skillet with 20 g of butter. Cover and let them sweat for 10 min. over low heat. Then sauté them over high heat until the water is evaporated. Season with pepper and lightly salt.
• 2.   Preheat the oven to 180 °C (350 °F). Cook the macaroni in boiling salted water for only 5 min., drain them and rinse them with cold water.
• 3.   Melt 40 g of butter in a large pan. Sprinkle with flour and lightly brown over medium heat. Gradually add the milk while whisking. Bring to a gentle boil and let it thicken for 2 min. over low heat. Off the heat, add half of the Emmental cheese and mix. Adjust the seasoning by adding a little nutmeg.
• 4.   Mix the macaroni with the endives, 3/4 of the sauce, and the roughly chopped ham. Adjust the seasoning and spread it in a baking dish. Cover with the remaining sauce and sprinkle with the remaining cheese. Bake for 20 min. until golden brown.
• 5.   Serve, optionally accompanied by a green salad.

Notes & Suggestions

• Tip: always reduce the cooking time of pasta intended for gratin by 1/3 since they will cook again in the oven, in the sauce.

Nutritional information *

Reference

• www.delhaize.be/fr/recettes/recetteDetails/Gratin-de-macaronis-aux-chicons-et-aux-jambon/r/R00055620