Endive Gratin
Ingredients
- 5 heads Belgian endive, trimmed and halved length wise
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1½ tablespoons unsalted butter
- 1½ tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 3 ounces thinly sliced ham
- 3 ounces Gruyère cheese, shredded (about ¾ cup)
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