Belgian Chicons Au Gratin Endives Au Gratin

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These taste wonderful with mashed potatoes. (to make mashed potatoes the belgian way, you also put some nutmeg in with the salt and pepper) i hope you will enjoy these as much as i do. Endives are a little bitter, but cooked they are sometimes a mixture of bitter and sweet.

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Steps

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Cut the bottom part of the endives , and boil them in salted water , until tender.

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Prepare a bechamelle sauce:.

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Melt 2tb butter in a saucepan.

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Add flour and stir.

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Add milk a little at a time.

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Cook until thickened.

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Add grated swiss cheese , salt , pepper , and nutmeg.

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Drain the endives.

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Roll each endive in a slice of ham.

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Place in a rectangular baking dish.

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Pour the bechamelle over the rolled slices of ham.

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Sprinkle more swiss cheese over the sauce.

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Dot with remaining butter.

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Place under the broiler until golden.

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Ingredients

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endives, ham, butter, flour, milk, swiss cheese, salt, pepper, nutmeg