Endives à l’Ardennaise

Braised chicory/endive (‘endives braisés’) is a popular winter accompaniment to meats and is particularly good when thoroughly cooked so that it becomes lightly caramelized. When wrapped in ham and coated with white sauce and cheese as here, it becomes either a first course or a light main course. Without the ham, this dish is known simply as ‘endives au gratin’.