Smoky Chorizo and Endive au Gratin

Prepare Endives

1. 1Preheat your oven to 190°C (375°F). Lightly grease a baking dish.
2. 2In a large pan, melt 1oz of butter over medium heat. Add the halved endives, cut-side down, and cook for 5-7 minutes until lightly caramelized.
3. 3Flip the endives and add enough water to come halfway up the sides of the endives. Cover and braise for 15-20 minutes, or until tender.
4. 4Drain the endives and set aside. Discard the braising liquid.

Make Smoky Béchamel Sauce

1. 1In the same pan (or a clean one), melt the remaining 1oz of butter over medium heat. Add the chopped chorizo and cook until browned and the fat has rendered, about 5 minutes.
2. 2Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
3. 3Gradually whisk in the warmed milk until smooth. Bring to a simmer, stirring, until the sauce thickens.
4. 4Stir in the grated nutmeg, half of the grated Gouda cheese, salt, and pepper to taste.

Assemble and Bake

1. 1Arrange the braised endives in the prepared baking dish.
2. 2Pour the smoky béchamel sauce evenly over the endives.
3. 3Sprinkle the remaining grated Gouda cheese over the top.
4. 4Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.