Ingredients

Serves 4-6

4 large witlof
1 tsp sugar
4 slices of leg of ham
120 gr butter
30 gr flour
500 ml milk
100 gr grated gruyere
1 pinch of grated nutmeg
Salt and pepper to taste

Method

Blanch the witlof in a pot of simmering water with a teaspoon of sugar for about 10 minutes.

In the mean time to make the béchamel, melt butter in a saucepan. Add the flour to make a ‘roux’ and then pour the milk over the roux and whisk until smooth.
Add the nutmeg, salt and pepper to taste and cook for about 10 minutes.

Drain and dry the witlof then wrap each of them in a slice of ham.

Place the witlof in a baking dish and pour the béchamel over, sprinkle with the gruyere and bake in the oven at 180ºC until golden brown then serve