Tender Belgian endives wrapped in savory ham and baked with creamy béchamel and melted cheese for a classic, comforting French-Belgian dish.

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Trim the bases of the endives and remove any wilted outer leaves.
Steam or braise in a pan with 2 tbsp butter, lemon juice, salt, and a splash of water for 20–25 minutes until tender. Drain well.
In a saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in milk until smooth and thickened.
Season with salt, pepper, and nutmeg. Remove from heat and stir in half the grated cheese.
Preheat oven to 375°F (190°C).
Wrap each endive in a slice of ham and place seam-side down in a buttered baking dish.
Pour the béchamel sauce evenly over the wrapped endives and sprinkle with the remaining cheese.
Bake for 20–25 minutes until bubbling and golden on top.
Serve hot, ideally with mashed potatoes or a simple salad.