Belgian Endive Au Gratin

8
Servings
25m
Prep Time
30m
Cook Time
55m
Ready In


"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.""

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (594.1 g)
  • Calories 227.8
  • Total Fat - 10.1 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 34.4 mg
  • Sodium - 644.1 mg
  • Total Carbohydrate - 21.3 g
  • Dietary Fiber - 16 g
  • Sugars - 2.9 g
  • Protein - 16.9 g
  • Calcium - 441.4 mg
  • Iron - 4.7 mg
  • Vitamin C - 35.8 mg
  • Thiamin - 0.7 mg

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.

Step 4

Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth.

Step 5

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 6

Preheat an oven broiler to low.

Step 7

Drain the endives.

Step 8

Wrap each endive with a slice of ham, and place into the prepared baking dish.

Step 9

Pour the cheese sauce over the endives.

Step 10

Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.

Step 11

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

Tips & Variations


No special items needed.

Related

Linky

OK, I just had to make this because it's so Flemish/Belgian! I had a hard time finding endive, it took several grocery store visits and some phone calls! Anyway, I used your recipe because of the detailed instructions and you mentioned to boil them first. Two more hints I found out - cut a little divot in the core before simmering to help cook the interior and also - I didn't do this one - drain the endives well after boiling. For the cheese I used grated Gouda. I did use the tiny bit of parmesan, but it wouldn't be necessary. For each endive I used 2 slices of deli ham, the lunch meat kind, sliced very thin. I made 4 for the two of us, and used it as out main dish. We really loved it! Thanks for posting this yummy version! PS In the store where I finally found it, endive was $3.95 EACH. But Belgian Endive was $3.99/lb. I have no idea what the difference would be and the check out person had no idea either, but she charged me the lower price.

review by:
(26 Aug 2019)