Belgian Endive Au Gratin
- 20m Prep Time
- 1h 0mCook Time
- 1h 20mReady In
4 servings Position a rack in the center of the oven. Preheat the oven to 325°F. Lightly butter a broilerproof 8-inch square baking dish.
Ingredients
- 2 tablespoons butter
- 8 medium Belgian endives, halved lengthwise
- 2 tablespoons water, stock or broth, or white wine
- 2 teaspoons lemon juice
- 1 White Sauce I (opens in new tab)
- (1 thin slice ham [16 slices total])
- ½ cup grated Gruyère or Emmenthaler (2 ounces)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tablespoons butter
- 8 medium Belgian endives, halved lengthwise
- 2 tablespoons water, stock or broth, or white wine
- 2 teaspoons lemon juice
- 1 White Sauce I
- (1 thin slice ham [16 slices total])
- ½ cup grated Gruyère or Emmenthaler (2 ounces)
Let's Cook
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Step 1.
Melt in a large skillet over medium heat: 2 tablespoons butter
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Step 2.
Place in the pan cut side down and cook until deeply browned: 8 medium Belgian endives, halved lengthwise
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Step 3.
Place the endives in the baking dish (you may have to do two layers of endive) and pour in: 2 tablespoons water, stock or broth, or white wine; 2 teaspoons lemon juice
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Step 4.
Cover with foil and bake until tender, about 45 minutes. While the endives cook, prepare: White Sauce I
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Step 5.
When the endives are tender, pour off any liquid in the baking dish. If desired, wrap each endive half in: (1 thin slice ham [16 slices total])
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Step 6.
Spoon the white sauce over the endives, and sprinkle with: ½ cup grated Gruyère or Emmenthaler (2 ounces)
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Step 7.
Turn on the broiler, return the dish to the oven, and allow the cheese to melt and brown.