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.

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.

Per Serving: 207 calories; protein 12.8g; carbohydrates 20.4g; fat 10.1g; cholesterol 28.7mg; sodium 210.4mg.

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