3 cups low-sodium chicken broth
6 heads of Belgian endive, washed and outer leaves removed
6 slices of prosciutto
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups whole milk
1 teaspoon sea salt
1 1/2 teaspoons Dijon mustard
Pinch of ground nutmeg
1 1/2 cup Gruyere, shredded and divided
1. In a medium saucepan, over medium-high heat, bring broth to a simmer. Add endive and simmer, uncovered, until tender, about 10 minutes. Drain thoroughly. Place the endive on paper towels, allow to cool and then dry thoroughly. Important! Next, we're going to get this endive brown and crispy, so it needs to be as dry as can be. While your endive is cooling, clean and dry the saucepan. We're saving dishes here, ladies/gents.
2. Place the saucepan over medium-high heat; add 3 tablespoons of olive oil. When oil is hot, place endive in the pan and cook until browned, about 1-2 minutes; flip and cook on opposite side until brown. Remove from the saucepan. Next wrap each head of endive in a slice of prosciutto and place in a ___ casserole dish.
3. To a small to medium saucepan, melt the butter over medium heat. Once melted, add the flour and stir until the flour and butter become one. Whisking vigorously, pour in the milk and bring to a boil. Cook until the sauce thickens and coats the back of a spoon, about 2-3 minutes. Turn off heat and add the salt, mustard and nutmeg. Whisk until all of it dissolved. Next up, add the 1 cup of Gruyere and mix until it's melted. Yum!
4. Pour sauce over the endive and top with the remaining 1/2 cup of Gruyere. Set under a broiler and cook for 4-5 minutes, and until cheese is toasted.