Difficulty:[usr 1]
Remove the heart of each endive, keeping it whole, place them in a hollow baking dish, season with coarse salt and cover with water
Put in the oven at 180°C (th 7/8), cook (depending on the size of the endives) for about 30 minutes, decant and drain. Squeeze the endives to remove the water.
Lay an endive on a slice of ham and roll it up.
Prepare the bechamel sauce:put the butter in a small saucepan with the flour over low heat, mix with a wooden spoon, remove from the heat and gently incorporate and gradually while whisking the milk, return to low heat and continue to stir the sauce for about another 12 minutes, add salt, pepper and grated nutmeg.
In a dish arrange the rolls of endives with ham, pour over the béchamel sauce, then add the grated Comté cheese.
Put in a hot oven at 180°C (th 7/8) or on the grill until you get a nice golden color on the top.
Serve immediately!
