Wash well the endives under water, dry them.

Heat up a table spoon of butter and a dash of olive oil in a frying pan (medium heat) and roast endives, after a few minutes turn them over and roast other side. Add salt and pepper and a pinch of Vegeta ( it's a kind of broth powder that gives taste you can use vegetable stock cube instead but crumble it with your fingers first) if you have some, on each endives. Then cover and let the endives soften and cook at small heat about 1/2 hour. (If they run dry you can add half a glass of water, to keep juice in the pan)

Let te endives cool down on a plate and poor the juice into a large gratin oven dish. Pre-heat oven about 200 ° C (Celcius) for 10 minutes. At the same time roll up each endive in a slice of ham and place them one next to the other in the gratin dish. When they are setted nicely, pour over the liquid cream around and on top of them. Add pepper and scatter grated Comté cheese on the 6 hamed endives.

Put in oven for about 25-30 minutes , if the gratin is not golden enough you can end up with 1 or 2 minutes oven grill option ( but always keep an eye on it all the time, it darkens very quickly)

Enjoy with plain white or brown rice.