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Belgian Endive au Gratin

Rated as 4.65 out of 5 Stars
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"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
Original recipe yields 8 servings

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.

Nutrition Facts


Per Serving: 207 calories; 10.1 20.4 12.8 29 210 Full nutrition

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Reviews

Read all reviews 13
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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...

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...

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 !