1/1 Photo of Belgian Chicons Au Gratin (Endives Au Gratin)
These taste wonderful with mashed potatoes. (To make mashed potatoes the Belgian way, you also put some nutmeg in with the salt and pepper) I hope you will enjoy these as much as I do. Endives are a little bitter, but cooked they are sometimes a mixture of bitter and sweet.
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- 1Cut the bottom part of the endives, and boil them in salted water, until tender.
- 2Prepare a bechamelle sauce:.
- 3Melt 2TB butter in a saucepan.
- 4Add flour and stir.
- 5Add milk a little at a time.
- 6Cook until thickened.
- 7Add grated Swiss cheese, salt, pepper, and nutmeg. (yes, nutmeg - you can leave it out if you would rather not have any).
- 8Drain the endives.
- 9Roll each endive in a slice of ham. Place in a rectangular baking dish.
- 10Pour the bechamelle over the rolled slices of ham. Sprinkle more Swiss cheese over the sauce. Dot with remaining butter.
- 11Place under the broiler until golden.
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Nutritional Facts for Belgian Chicons Au Gratin (Endives Au Gratin)
Serving Size: 1 (707 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 541.7
- Calories from Fat 327
- Total Fat 36.4 g
- Saturated Fat 21.4 g
- Cholesterol 111.9 mg
- Sodium 619.6 mg
- Total Carbohydrate 29.1 g
- Dietary Fiber 16.0 g
- Sugars 2.0 g
- Protein 28.9 g
The following items or measurements are not included: