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Belgian Endive Gratin with Ham and Cheese

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PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dinner Belgian
Belgian Endive Gratin with Ham and Cheese
Ingredients
  • 8 heads Belgian endive, trimmed
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup grated Gruyere cheese, divided
  • 2 teaspoons grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg, or amount to taste
  • salt and ground black pepper to taste
  • 8 slices deli-style ham
  • 1/4 cup chopped fresh parsley
Instructions
1
Position the oven rack approximately 6 inches away from the heat source and set the broiler to its highest temperature. Coat a baking dish with a thin layer of oil or cooking spray.
2
Place a large pot filled with salted water over medium-high heat and bring it to a rolling boil. Add the endive and cover the pot, cooking until the vegetables are tender and easily pierced with a fork, usually within 5 to 10 minutes. Drain the water.
3
Melt butter in a saucepan over medium heat, stirring occasionally. Gradually incorporate flour into the melted butter until you achieve a smooth, golden paste. Slowly whisk in milk, continuously stirring the mixture until it thickens and becomes smooth. Stir in 3/4 cup Gruyère cheese, Parmesan cheese, a pinch of nutmeg, salt, and black pepper until well combined. Reduce the heat to medium-low; cook the mixture gently for 10 minutes, stirring every minute or so.
4
Wrap each endive leaf with a slice of ham and place them in the prepared baking dish. Pour the cheese sauce over the top; sprinkle with the remaining 1/4 cup Gruyère cheese and a few sprigs of parsley.
5
Place the dish in the preheated broiler and cook until the cheese is golden brown and the sauce is bubbling, usually within 10 minutes.