Belgian Endive Au Gratin

Prep Time
Cook Time
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


  • 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.