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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. Ingredients:
8 heads belgian endive, trimmed |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 cup milk |
1 cup grated gruyere cheese, divided |
2 teaspoons grated parmesan cheese |
1/4 teaspoon ground nutmeg, or amount to taste |
salt and ground black pepper to taste |
8 slices deli-style ham |
1/4 cup chopped fresh parsley |
Directions:
1. Lightly grease a baking dish.
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.
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.
4. Preheat an oven broiler to low.
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.
6. Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
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