Posted in Recipes

Belgian endives with ham & cheese

Typical Belgian comfort food! 🙂
A lovely warm cheesy sauce

This is a typical Belgian dish! The endives are pre – cooked & enfolded in ham slices.Then they are placed into an oven dish & submerged in a lovely cheese sauce. Grated cheese is put on top. In the last stage, the dish will be put under the grill. Usually, it is served with mash.

I am sending this over @ my friend’s Brittany’s blog: Real Sustenance for Seasonal Sunday’s Just click onto the link & you will find out all about it! You can take part too!
Recipe: For 2 very hungry persons, with seconds
6 large pieces of Belgian endives
6 slices of defatted cooked ham
65 gr grated Gruyère cheese
*For the mash:
floury potatoes for 2 persons, with seconds, peeled & cut up into 2 & put into cold water
Liquid margarine or butter
a splash of milk
black pepper
Maldon sea salt
fresh nutmeg, grated
*For the cheese sauce:
45 gr flour
45 gr butter or baking margarine / I use baking margarine, in the liquid form
450 ml of semi – skimmed milk
100 gr of grated Gruyère cheese
Maldon sea salt
Black pepper
Fresh nutmeg, grated
1. Take a large cooking pot & fill with hot water. Put the lid on & bring to the boil on high heat. Wash the endive. Drain.
2. When the water is boiling, add the endive. Cook until cooked trough. In my case, that was 25 minutes. Turn the heat off. Drain the endive thoroughly. Shake off the excess of water.
3. Take a chopping board & put 3 slices of ham on it. Take a piece of cooked endive & roll it up. The endive is now enfolded in the ham. Do the same with all the remaining slices.
4. Take a large oven dish & place the 6 pieces nicely together, side per side.
5. Preheat the oven to 180°C.
6.Take a medium-sized cooking pot & heat up on medium high. When hot, add the butter or baking margarine & let it melt. When melted, add the same amount of flour. Whisk thoroughly & vigorously. Now, let the mix of flour & butter get a bit browned for a few minutes, to take away that floury flavor.
7. Add gradually the milk to the mix & whisk, whisk, whisk! Adjust the heat if necessary.
8. Add the 100 gr of grated cheese to the thicker sauce. Whisk. Turn the heat off. Season to taste with the sea salt, black pepper & the grated nutmeg. It has to taste real good!
9. Now, pour the Béchamel cheese sauce over the enfolded endive. Pour everything in & smooth the surface. The ham slices have to be covered by the sauce.
10. Scatter the rest of the grated cheese, the 65 gr on top, evenly divided.
11. Place into the preheated oven on 180 °C for 20 minutes. Then for an extra 5 minutes, place the dish under the grill.
12. While the dish is in the oven, take the large cooking pot you have used before & fill with hot water. Bring to the boil. When boiling, add the cut up potatoes. Boil until tender. In my case that was 20 minutes. Drain. Turn the heat off. Mash. Season to taste. I used Maldon sea salt & grinned black pepper, a splash of milk, a bit of liquid margarine & a bit of freshly grated nutmeg. Keep warm.
13. Put a piece of baked endive on a plate & serve with the mash. Spoon the sauce on top!

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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

15 thoughts on “Belgian endives with ham & cheese

  1. My dad is from Belgium and I grew up on his version of it which is similar to yours. I just love endives! And I love them more in bechamel sauce with gruyere!!Brings back so many wonderful memories!!

  2. I learnt this endives wrapped in ham dish from my mother in law and she is French. Our version is with bechamel sauce with cheese on top. Delicious! I even blog about it on my blog last year. 🙂 I do love endives as salad too.

  3. MMMMM…I made it a couple of times now, Sophie!! I love it!! It is a really excellent cheese sauce!!! MMMMM!!!

  4. Hi Sophie,I have very fond memories of this dish. My house mother, Mme. Larosche, used to make this when I was a student in Luxembourg. It was divine! I was also fortunate enough to enjoy mussels in Brussels. Yum! Thanks for sharing this recipe. I look forward to making it.JulieColumbus, OhioUSA

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