Belgian Endive au Gratin

Topped with a creamy Gruyere-Parmesan cheese sauce and broiled in a traditional Belgian dish, versatile Belgian endive are dressed up and ready to serve for any special meal.

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Lightly grease a baking dish.

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.

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, andpepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.

Preheat an oven broiler to low.

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.

Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

Belgian Endive au Gratin

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