Recipe: Belgian Endive and Ham Au Gratin

Title: Belgian Endive and Ham Au Gratin
Categories: Meats, Cheese/eggs, Vegetables
Yield: 4 servings

8 sm Head belgian endive 1/2 c To 3/4 c grated cheddar or
Squeeze lemon juice -gruyere cheese
Seasoning TOPPING
8 Thin slices cooked ham 1/2 c To 3/4 c fresh soft bread
SAUCE -crumbs
2 tb Butter or margarine 1/4 c Grated cheddar or gruyere
1/4 c Flour -cheese
1 1/4 c Milk 2 Tomatoes

Trim the bottom of the endive heads and remove the outer leaves if
necessary. Cook in boiling salted water with a squeeze of lemon juice for
about 15 minutes until JUST tender. Drain well and wrap each head of endive
in a slice of ham, then put into the baking dish. Prepare the sauce while
the endive is cooking. To make this, heat the butter in a saucepan. Remove
from heat, stir in the flour, return to the heat and cook for several
minutes. Remove from heat and blend in the milk. Stir over a low heat
until thickened, add seasoning and 3 tbsp of the endive stock. Add the
cheese to the sauce, pour over the ham and endived. Top with crumbs and
cheese, brown under the broiler, then top with sliced tomatoes. TO SERVE:
As soon as cooked. This also make a good hors d'oeuvre for 8. Serves 4.

Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens