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Belgian Endive Au Gratin

Beef and red wine stew.

Recipe Summary Belgian Endive Au Gratin

Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.

Ingredients | Taste Com Au Recipes Collections

8 heads Belgian endive, trimmed

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 cup grated Gruyere cheese, divided

2 teaspoons grated Parmesan cheese

¼ teaspoon ground nutmeg, or amount to taste

salt and ground black pepper to taste

8 slices deli-style ham

¼ cup chopped fresh parsley

Directions

Lightly grease a baking dish.

Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.

Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.

Preheat an oven broiler to low.

Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.

Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

Info | Taste Com Au Recipes Collections

prep: 25 mins cook: 30 mins total: 55 mins Servings: 8 Yield: 8 servings

TAG : Belgian Endive Au Gratin

Side Dish, Vegetables, Greens,

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