-
1
As they're exposed to light and begin to age, the endive leaves curl and turn bitter, so be sure to choose plump, white, firm heads and store them in a dark, cool place.
-
2
Preheat oven to 375F.
-
3
Sprinkle endive evenly with sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
-
4
Arrange endive halves, cut side down, on a foil-lined baking sheet and cover with foil.
-
5
Bake at 375F for 20 minutes or until endive is tender when pierced with a fork, turning after 15 minutes.
-
6
Increase oven temperature to 400F.
-
7
Cook 1 3/4 cups milk in a heavy saucepan over medium-high heat to 180F or until tiny bubbles form around edge (do not boil).
-
8
To make a slurry, weigh or lightly spoon flour into a dry measuring cup and level with a knife.
-
9
Stir flour into remaining 1/4 cup milk, whisking until well blended.
-
10
Stir slurry, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into hot milk.
-
11
Bring to a boil, stirring constantly with a whisk.
-
12
Reduce heat to medium, and simmer 2 minutes or until sauce thickens.
-
13
Remove from heat then add butter and nutmeg, stirring until blended.
-
14
Taste and adjust seasoning, if desired.
-
15
Arrange endive in a 13 x 9 inch shallow casserole dish coated with cooking spray and sprinkled evenly with bacon.
-
16
Pour sauce over endive and top with cheese.
-
17
Bake at 400F for 20 minutes or until browned and bubbly.
