Belgian Endive au Gratin

Belgian Endive au Gratin

10
gaidgin 0

"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

55 m servings 207 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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

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...

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. :-)

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...

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

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

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...

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.

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. ...

Just perfect ! Yummy !

We eat this dish at least twice a month. We never boil the endive though. Just wrap the fresh endive (cut in halves) with ham, then top with the béchamel and cheese. I bake it at 200°C for 20...