Belgian Chicons Au Gratin (Endives Au Gratin)

Elmotoo's Note:

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.

• Total Time: 35 mins
• Prep Time: 30 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 4 endives
• 4 slices ham (not too thick, but not too thin)
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 2 cups milk
• 2 cups grated swiss cheese
• salt
• pepper
• 1 pinch nutmeg (optional)

Directions:

1. Cut the bottom part of the endives, and boil them in salted water, until tender.
2. Prepare a bechamelle sauce:.
3. Melt 2TB butter in a saucepan.
4. Add flour and stir.
5. Add milk a little at a time.
6. Cook until thickened.
7. Add grated Swiss cheese, salt, pepper, and nutmeg. (yes, nutmeg - you can leave it out if you would rather not have any).
8. Drain the endives.
9. Roll each endive in a slice of ham. Place in a rectangular baking dish.
10. Pour the bechamelle over the rolled slices of ham. Sprinkle more Swiss cheese over the sauce. Dot with remaining butter.
11. Place under the broiler until golden.

Reviews

[Chef #1054302]

My in-laws sometimes boil the endives in milk to take away the bitterness.

[Chabear01]

This is a lovely light dish, that really must be enjoyed. Now that I know how to cook endive, I will be making this dish often. Thank you for sharing this recipe.