Belgian Endive Au Gratin
May 21, 2019
"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.""
- 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
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.
Tips & Variations
No special items needed.