Belgian endive gratin

4 large heads of Belgian endive
8 processed cheese slices
8 slices cooked ham
For the béchamel
50 g flour
50 g butter
Half a litre of milk
Salt, pepper and nutmeg
Parmigiano and butter
I boil the endive in salted water, squeeze it dry thoroughly and cut each head in half.

I lay out a slice of ham, a slice of processed cheese and a piece of lettuce.

I roll it up and repeat with all the others. I butter a baking dish and arrange all the rolls in it.

I make the béchamel by melting the butter in a small saucepan, adding the flour and stirring for a few minutes, then adding the hot milk.
I stir well to prevent lumps, then add salt, pepper and nutmeg.
I cook until thickened.
I pour it over the rolls and sprinkle with grated grana and little knobs of butter.
I bake at 180°C for about half an hour, until a golden crust forms.