18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

gaidgin
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Lightly grease a baking dish.

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  • 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, and pepper 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.

Nutrition Facts

207 calories; 10.1 g total fat; 29 mg cholesterol; 210 mg sodium. 20.4 g carbohydrates; 12.8 g protein; Full Nutrition


Reviews (14)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/08/2009
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.:-)
(14)

Most helpful critical review

Rating: 3 stars
10/29/2009
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 cabbage ham and spaghetti pasta?
(6)
18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/08/2009
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.:-)
(14)
Rating: 5 stars
08/04/2009
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 amazing and complements perfectly with the flavor and texture of the endives. Will make over and over again! Thank you for posting this recipe. I will have my American friends try it;)
(9)
Rating: 5 stars
01/20/2009
I first had this while living in Gent Belgium. It's fantastic! I would have never had this otherwise.
(8)
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Rating: 3 stars
10/29/2009
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 cabbage ham and spaghetti pasta?
(6)
Rating: 5 stars
09/24/2010
My husband and I loved it! Next time I'll try steaming the endive instead of boiling to retain more nutrients.
(6)
Rating: 5 stars
02/05/2008
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.
(4)
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Rating: 5 stars
06/10/2015
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 minutes and it is cooked perfectly every time. Thank you for sharing this wonderful recipe.
(4)
Rating: 5 stars
02/23/2011
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. I cooked the endive put it in ice water then gently squeezed out the excess water into a towel before wrapping with the prosciutto. Ours did not turn out watery at all!
(3)
Rating: 5 stars
10/17/2007
Just perfect! Yummy!
(3)