Belgian Endive And Ham Au Gratin Recipe

1. 1

   Trim the bottom of the endive heads and remove the outer leaves if necessary.

2. 2

   Cook in boiling salted water with a squeeze of lemon juice for about 15 min till JUST tender.

3. 3

   Drain well and wrap each head of endive in a slice of ham, then put into the baking dish.

4. 4

   Prepare the sauce while the endive is cooking.

5. 5

   To make this, heat the butter in a saucepan.

6. 6

   Remove from heat, stir in the flour, return to the heat and cook for several min.

7. 7

   Remove from heat and blend in the lowfat milk.

8. 8

   Stir over a low heat till thickened, add in seasoning and 3 tbsp of the endive stock.

9. 9

   Add in the cheese to the sauce, pour over the ham and endived.

10. 10

    Top with crumbs and cheese, brown under the broiler, then top with sliced tomatoes.

11. 11

    TO SERVE: As soon as cooked.

12. 12

    This also make a good hors d'oeuvre for 8.

* Per serving · 4 servings · Values may vary.

No additional tips available.