Preparing the béchamel sauce
: In a saucepan, melt the butter over low heat.
With flour: add the flour and mix until you obtain a lightly golden roux.
With cornstarch: dilute it in 100 ml of cold milk before incorporating it into the melted butter.
Gradually pour in the milk while whisking and let it thicken over medium heat for 5 to 10 minutes.
Add nutmeg, salt, and pepper.
Off the heat, stir in the cream cheese (optional) for extra creaminess.
Assembling the gratin
: Preheat the oven to 180°C (350°F) (convection setting).
Pour 1/3 of the béchamel sauce into the bottom of a gratin dish.
Wrap each endive in a slice of ham and place them in the dish.
Cover with the remaining béchamel sauce and sprinkle generously with grated cheese.
Baking and serving:
Bake for 20 minutes until the top is nicely browned and bubbly.
Serve hot, with a green salad for added freshness.
Tips & Variations
Lighter version: Steam the endives instead of boiling them to preserve their nutrients.
Even more indulgent version: Add a little cream to the béchamel sauce or sprinkle with crispy bacon bits before baking.
Make-ahead: This dish can be prepared several hours in advance and reheated in the oven, adding a little milk to prevent it from drying out.
Cooking alternative: Some prefer to sauté the endives in a little butter instead of boiling them. It’s more flavorful, but also richer!
Conclusion
A warm and comforting dish, perfect for winter evenings or a family meal. The combination of tender endive, ham, and a gratinéed béchamel sauce is a pure delight! So, get cooking and enjoy! 
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