Belgian Chicons Au Gratin (Endives Au Gratin)

Belgian Chicons Au Gratin (Endives Au Gratin)

Time: 35 mins

Ingredients

  • 4 endives
  • 4 slices ham (not too thick, but not too thin)
  • 4 tablespoons butter, divided
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups grated swiss cheese
  • salt
  • pepper
  • 1 pinch nutmeg (optional)

Directions

  • 1 Cut the bottom part of the endives, and boil them in salted water, until tender.
  • 2 Prepare a bechamelle sauce:.
  • 3 Melt 2TB butter in a saucepan.
  • 4 Add flour and stir.
  • 5 Add milk a little at a time.
  • 6 Cook until thickened.
  • 7 Add grated Swiss cheese, salt, pepper, and nutmeg. (yes, nutmeg - you can leave it out if you would rather not have any).
  • 8 Drain the endives.
  • 9 Roll each endive in a slice of ham. Place in a rectangular baking dish.
  • 10 Pour the bechamelle over the rolled slices of ham. Sprinkle more Swiss cheese over the sauce. Dot with remaining butter.
  • 11 Place under the broiler until golden.
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