8 firm, med. Belgian/French endive
8 thin slices baked ham
2 tbsp. butter
2 tbsp. flour
3/4 c. milk
4 oz. Gruyere cheese, grated
Salt and pepper to taste

Drop endive into pan of boiling water and cook for 2 minutes. Drain and run under cold water, then pat dry. Roll each endive in slice of ham. Place all in a buttered baking dish. In small saucepan, melt butter, stir in flour and slowly blend in the milk. Cook over medium heat, stirring until thickened. Lower heat and add 1/2 of the cheese, cooking until it melts. Season to taste. Pour off any liquid that has collected in baking dish. Cover ham/endive rolls with the sauce. Top rolls with remaining cheese. Bake at 350 degrees for 30 minutes. a Emily Winter