Chicons au gratin

This is what we had for dinner today. A typical Belgian dish, easy to prepare, delicious in winter. (Yes, it is still freezing cold!)
While the chicons (Belgian endives) are slowly cooking, prepare a béchamel sauce (butter, flour, milk, salt, white pepper, nutmeg), add a little grated cheese.
Roll each cooked endive in a small ham slice.
Arrange the rolls in a baking dish, top with the sauce, add more cheese.
And bake for about 15-20 minutes. Et voilà!
Bon appétit!

My metamorphosis quilt is ready. Hopefully, there will a little sun tomorrow and I'll be able to take the pictures.
I can't wait to see the other Twelves' quilts on Sunday (Feb 12th).