-
1
Preheat the oven to 350 degrees F. Spray the baking dish with cooking spray.
-
2
In a medium saucepan, melt the butter over medium heat.
-
3
Whisk in the flour and cook, stirring, for 2 minutes.
-
4
Add in the milk, whisking constantly.
-
5
Allow the mixture to cook, stirring frequently, until the sauce begins to thicken, about 8 minutes.
-
6
Turn off the heat and stir in the mustard, garlic, and 1/4 cup shredded cheese.
-
7
Meanwhile, cut off the woody stems of the endives and make a deep slit into them lengthwise, not quite cutting them in half.
-
8
Place a small slice of cheese in the center of each endive.
-
9
Season with salt and pepper and roll each endive in a slice of ham.
-
10
Place the wrapped endives, seam-side down, in the prepared baking dish.
-
11
Stir the sauce to blend the cheese into the mixture and pour over the endives.
-
12
Cover with foil and cook for 25 minutes.
-
13
Uncover, and add the remaining 1/4 cup shredded cheese.
-
14
Raise the heat to 400 degrees F and cook for 10 minutes more.
-
15
Let cool a few minutes before serving.
-
16
Sprinkle with parsley to garnish.
-
17
Cook's Note: If Belgian endive is unavailable, substitute small wedges of cabbage and increase the cooking time by 10 minutes.
