with Speck and Gruyére
- 3 Tbsp. unsalted butter (1½ oz.), divided
- 1 Tbsp. all-purpose flour
- 1⅓ cups heavy cream, warmed
- 1 tsp. Dijon mustard
- Pinch freshly ground nutmeg
- 1½ tsp. kosher salt, divided, plus more as needed
- 4 heads white Belgian endive, roots trimmed
- ⅓ cup dry white wine
- 6 thin slices speck or prosciutto
- ⅔ cup coarsely grated Gruyère or Comté (3 oz.)
- Crusty bread, for serving
with Speck and Gruyère
- Preheat the oven to 350°. In a small saucepan over medium heat, melt 1 tablespoon butter. Whisk in the flour until the mixture is homogeneous, then cook, whisking constantly, for 3 minutes. Slowly add the warm cream, whisking constantly, until incorporated and the mixture is thickened, 2–3 minutes. Remove the pan from the heat. Stir in the mustard, nutmeg, and ½ teaspoon salt. Set aside.
- In a large skillet with a lid, melt the remaining 2 tablespoons butter over medium-high heat. Add the endive and cook, rotating the heads occasionally, until browned evenly on all sides, 12–15 minutes total. Season with 1 teaspoon salt and add the wine, stirring to scrape up any browned bits from the bottom of the pan. Lower the heat to low, cover the pan, and simmer until the endive is tender when pierced with a paring knife, about 30 minutes.
- Wrap each head of endive with 1 slice speck or prosciutto. In an 8×10-inch baking dish, spread half of the cream sauce, then add the prepared endive. Pour the remaining sauce over the top, then sprinkle with the grated cheese.
- Bake for 15 minutes. Raise the temperature to 400° and bake until the cheese is browned and bubbly, 15–20 minutes more. Serve topped with the remaining slices of speck, with crusty bread on the side.