Belgian Endive au Gratin Recipe - Allrecipes.com
  • READY IN 55 mins

Belgian Endive au Gratin

Recipe by  

"Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Lightly grease a baking dish.
  2. Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
  3. Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
  4. Preheat an oven broiler to low.
  5. Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
  6. Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2009

Wonderful recipe. If you don't want your sauce to become too runny, cook your endives the day before, so they can drain well. I'm Belgian too and this is one of our favorite Belgian dishes. :-)

 
Most Helpful Critical Review
Oct 29, 2009

Urheka! I found a recipe for Endive. As soon as I can find some endive in a local market I'll be sure to make this and write a review of the recipe. Do you know anyting about a dish made with cabbage, ham and spaghetti pasta?

 
Aug 04, 2009

This recipe turned out exactly how my father always made it. I'm also Belgian, and it had been years since I've had this! It's AMAZING. Definitely one of my favorite meals ever. The sauce tastes amazing and complements perfectly with the flavor and texture of the endives. Will make over and over again! Thank you for posting this recipe. I will have my American friends try it ;)

 
Jan 20, 2009

I first had this while living in Gent, Belgium. It's fantastic! I would have never had this otherwise.

 
Sep 24, 2010

My husband and I loved it! Next time I'll try steaming the endive instead of boiling to retain more nutrients.

 
Feb 05, 2008

Thanks for sharing this classic recipe! The cream and cheese in this recipe makes for a nice contrast to the sharp taste of the endives.

 
Feb 23, 2011

Absolutely delicious! We used prosciutto instead of deli ham and didn't really measure the spices. My husband would like to replace some of the milk with Belgian beer next time we make this. I cooked the endive, put it in ice water, then gently squeezed out the excess water into a towel before wrapping with the prosciutto. Ours did not turn out watery at all!

 
Oct 17, 2007

Just perfect ! Yummy !

 

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Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 10.1 g
  • 15%
  • Fiber
  • 16 g
  • 64%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 259 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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