Belgian Chicons Au Gratin (Endives Au Gratin) - cooking recipe

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)
Preparation
    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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