Endive Prosciutto Gratin

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A Cozy Kitchen


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3 cups low-sodium chicken broth

6 heads of Belgian endive, washed and outer leaves removed

Olive Oil

6 slices of prosciutto

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 1/4 cups whole milk

1 teaspoon sea salt

1 1/2 teaspoons Dijon mustard

Pinch of ground nutmeg

1 1/2 cup Gruyere, shredded and divided

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