*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I did make some changes...steamed the endive added about 1/8 cup white wine and used 1/2 cup 1% milk. I used a cheddar and gruyere cheese combo from Trader Joe's. To assemble I layered the endive (separated) slices of ham steak and poured the bechamel overtop. I sprinkled a little swiss and gruyere cheese overtop and broiled at 400degrees for under 10 minutes. Fancy and delicious!
I thought that the endive would be expensive for some reason. It was not at all. 1.69 lb I believe. Next time I will steam the endive or cool it and squeeze it out to remove the excess water. I read other reviews too late to pick up that tip.
I was an exchange student in Belgium for my senior year of high school and I was really taken with chicon au gratin while I was over there. This recipe was nearly perfect but I found I had to double the sauce amount and I added a splash of white wine to the sauce.:) I found that way it more closely resembled the chicon au gratin I'd had in Brussels.
Rating: 3 stars
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?