Belgian Endive in the Oven with Light Cheese Sauce
Ingredients
- —1 kg Belgian endive
- —300 g lean ham
- —200 ml semi-skimmed milk
- —75 g grated light cheese
- —3 tbsp cornstarch
- —300 ml cooking liquid from the endive
- —nutmeg
- —pepper
- —salt
Instructions
Halve the thicker endive heads.
Cook the endive in salted water until just tender.
Drain well and reserve 300 ml of the cooking liquid.
Preheat the oven to 180 °C (350 °F).
Bring the cooking liquid and milk to a boil.
Dissolve the cornstarch in cold water and stir it into the mixture.
Let it thicken gently and season with pepper, salt, and nutmeg.
Remove from heat and gradually stir in the cheese, keeping a small handful aside.
Wrap each endive head in a slice of ham and place in a baking dish.
Pour the cheese sauce over the top and sprinkle with the remaining cheese.
Gratinate in the oven for 20 minutes until golden brown.
Serving Tip
A classic dish in a soft, balanced version. The slightly bitter endive pairs beautifully with savory ham and a creamy yet refined cheese sauce. Serve this dish warm and leisurely, deliciously complemented by smooth mashed potatoes.
Storage Tip
Covered, this dish can be stored in the refrigerator for up to two days and reheated in the oven.