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Belgian Endive au Gratin
Reviews:
June 07, 2014

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.

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