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Belgian Endive and Ham Au Gratin

 

47

Yield

4

servings

Prep

25

min

Cook

15

min

Ready

40

min

Trans-fat Free
 

Ingredients

8 small belgian endive
heads
*
1 x lemon juice
freshly squeezed
*
1 x seasoned salt
*
8 each ham
thin slices, cooked
*
Sauce
2 tablespoons butter
or margarine
¼ cup all-purpose flour
1 ¼ cups milk
1/2-3/4 cups cheddar cheese
or gruyere cheese, grated
Topping
1/2-3/4 cups bread crumbs
fresh soft
¼ cup cheddar cheese
cheddar or gruyere cheese, grated
2 each tomatoes

Directions

Trim the bottom of the endive heads and remove the outer leaves if necessary.

Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender.

Drain well and wrap each head of endive in a slice of ham, then put into the baking dish .

Prepare the sauce while the endive is cooking.

To make this, heat the butter in a saucepan.

Remove from heat, stir in the flour, return to the heat and cook for several minutes.

Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning and 3 tbsp of the endive stock.

Add the cheese to the sauce, pour over the ham and endived.

Top with crumbs and cheese, brown under the broiler, then top with sliced tomatoes.

TO SERVE: As soon as cooked.

This also make a good hors d'oeuvre for 8.

Serves 4.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 26551% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 305mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 6%
Sugars g
Protein 22g
Vitamin A 21% Vitamin C 13%
Calcium 28% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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