Belgian Endive au Gratin You Have To Try

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Belgian Endive au Gratin

"Belgian endive (referred to as 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, carefully wrapped leaves, a mildly bitter taste, and tender juicy texture."

Ingredients :

8 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons all-cause flour
1 cup milk
1 cup grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
1/4 teaspoon floor nutmeg, or amount to taste
salt and floor black pepper to taste
eight slices deli-style ham
1/four cup chopped clean parsley

Instructions :

Prep : 25M	Cook : 8M	Ready in : 55M

Lightly grease a baking dish.
Bring a huge pot of lightly salted water to a boil over medium-excessive heat. Place the endives into the water. Cover, and cook dinner until soft, 5 to ten mins.
Place the butter right into a saucepan, and soften over medium heat. Whisk inside the flour, and stir until the aggregate will become paste-like and golden brown. Gradually whisk the milk into the flour aggregate, whisking continuously until thick and easy. Stir in three/four cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper till nicely mixed. Cook lightly over medium-low warmness for 10 minutes, stirring often.
Preheat an oven broiler to low.
Drain the endives. Wrap every endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the ultimate 1/four cup Gruyere cheese and parsley.
Cook the endives below preheated broiler until cheese is golden brown and sauce bubbles, approximately 10 mins.

Notes :

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