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.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 207 Calories

Ingredients

• 1 cup milk
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• ¼ cup chopped fresh parsley
• salt and ground black pepper to taste
• 2 teaspoons grated Parmesan cheese
• 8 slices deli-style ham
• 8 heads Belgian endive, trimmed
• 1 cup grated Gruyere cheese, divided
• ¼ teaspoon ground nutmeg, or amount to taste

Recipe Instructions

Step 1

Lightly grease a baking dish.

Step 2

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.

Step 3

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.

Step 4

Preheat an oven broiler to low.

Step 5

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.

Step 6

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