Method:

1. Bake witlof on all four sides in some butter and oil, season with pepper, salt, nutmeg and add honey for caramelization.

2. Add chicken stock and lemon juice,  cover and allow to simmer until witlof is done.

3. Filter witlof and add milk to the filtered stock until 1,2 liter.

4. Melt butter on low heat, add the flour and stir until mass is coherent and slightly dry.

5. Add the milk mixture and heat on medium heat while continuously stirring until the right thickness. In case the sauce is too thick, add some milk, in case the sauce is too thin, keep stirring and allow to simmer until the right thickness is achieved.

6. Add seasoning and lemon juice and taste. 

7. Add salt and pepper to taste

8. Filter sauce through a fine sift 

9. Add grated cheese:  Emmenthaler, Gruyere, Cheddar, Parmesan, blue cheese, goat cheese, a mix of cheeses, … all are valuable options depending upon destination and personal taste. Emmenthal or Gruyere are the classical options.

10. Squeeze excess moist out of the witlof and roll each individual piece in a slice of ham.

11. Sort the pieces of witlof in an oven trey, add the cheese sauce, extra grated cheese and some panko and put in a preheated oven until colored.

TIP: 

• To thicken the sauce and stabilize it, you may add some cream additionally. 

• When adding heavy tasting cheeses, lower the quantity, when adding lighter tasting cheeses, add a bit more.