Preheat the oven to 180C with fan.

Halve the Belgian endives and blanch in boiling water for about 7 minutes.

Then, carefully remove and drain on a kitchen towel.

In the meantime, slowly melt the butter in a separate saucepan, add the flour and sauté briefly.

Remove the pot from the heat and add the milk and water mixture, stirring constantly.

Place the pot back on the stove and let it thicken, stirring constantly.

Season the béchamel sauce with salt and pepper.

Drizzle the Belgian endives with olive oil, lightly salt and pepper, wrap in a slice of ham and place in the casserole dish.

Pour the béchamel sauce evenly over the wrapped Belgian endives and top with the sliced mozzarella.

Bake the Belgian endive casserole for about 20 minutes until golden brown.

Sprinkle with parsley. Serve with bread and love.

En Guete!