Belgian Endive Au Gratin
This dish features whole endives, first pan-fried until golden, then wrapped in slices of ham. They are baked in a shallow dish under a creamy sauce made with sautéed peppers, milk, and a blend of Gruyère and Parmesan cheeses. The result is a bubbling, golden gratin, finished with a sprinkle of fresh parsley. It serves four people and takes around 40 minutes to prepare and cook.
Ingredients
- 2 tablespoons vegetable oil
- 4 endives, cored
- 1 green pepper, deseeded and chopped
- 1 red pepper, deseeded and chopped
- 2 teaspoons all-purpose flour
- 1 cup milk
- 1 ounce gruyere cheese, Grated
- 1 tablespoon parmesan cheese, Freshly Grated
- salt and pepper
- 4 slices ham
- freshly chopped parsley
Method
- Set your oven to 350°F. Warm the oil in a frying pan, then place the endives in the pan. Fry them gently until they achieve a light brown colour on all sides. Take them out using a slotted spoon and set them aside.
- Warm the oil again in the same pan. Add the chopped peppers and sauté them gently until they start to become tender. Remove them from the pan with a slotted spoon and set aside.
- Put the flour into the oil remaining in the pan. Cook this while stirring constantly until it turns a light brown colour.
- Pour the milk into the pan a little at a time, mixing thoroughly after each addition until you have a smooth mixture.
- Take the pan off the heat. Add the grated cheeses, salt, and pepper, then stir everything together until it is well combined.
- Mix the sautéed peppers into the cheese sauce. Set this sauce aside for now.
- Take each endive and wrap it in a slice of ham. Arrange them side by side in a shallow ovenproof dish.
- Pour the cheese and pepper sauce over the wrapped endives. Bake for about 20 minutes, or until the sauce is bubbly and brown on top. Serve hot, garnished with the freshly chopped parsley.
Nutrition (per serving)
Sodium187200 mg
Recipe details
CategorySnack
AuthorEnglish_Rose
