Belgian Chicons Au Gratin (Endives Au Gratin)
At a Glance
- Prep
- 30 minutes
- Cook
- 5 minutes
- Total
- 35 minutes
- Servings
- 4 serving(s)
Categories
- Cheese
- Side Dish
- Vegetable
- Belgian
- European
- Boiled
- Broiled
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
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.
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Equipment
Saucepan, Rectangular baking dish, Broiler
Ingredients
- 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)
Instructions
Cut the bottom part of the endives, and boil them in salted water, until tender.
Prepare a bechamelle sauce:.
Melt 2TB butter in a saucepan.
Add flour and stir.
Add milk a little at a time.
Cook until thickened.
Add grated Swiss cheese, salt, pepper, and nutmeg. (yes, nutmeg - you can leave it out if you would rather not have any).
Drain the endives.
Roll each endive in a slice of ham. Place in a rectangular baking dish.
Pour the bechamelle over the rolled slices of ham. Sprinkle more Swiss cheese over the sauce. Dot with remaining butter.
Place under the broiler until golden.
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