Belgian Endive Au Gratin Recipes

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BELGIAN ENDIVE AU GRATIN



Belgian Endive au Gratin image

Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.

Provided by gaidgin

Categories     Side Dish     Vegetables     Greens

Time 55m

Yield 8

Number Of Ingredients 10

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
¼ teaspoon ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
¼ cup chopped fresh parsley

Steps:

  • Lightly grease a baking dish.
  • Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
  • Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
  • Preheat an oven broiler to low.
  • Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
  • Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 20.4 g, Cholesterol 28.7 mg, Fat 10.1 g, Fiber 16 g, Protein 12.8 g, SaturatedFat 5.7 g, Sodium 210.4 mg, Sugar 2.8 g

ENDIVE GRATIN WITH HAM AND GRUYERE CHEESE



Endive Gratin with Ham and Gruyere Cheese image

Provided by Amy Finley

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 8

8 endives, intact but cored
4 tablespoons butter
8 slices low-sodium ham
2 tablespoons all-purpose flour
2 cups whole milk
Freshly cracked black pepper, for seasoning
1/8 teaspoon freshly grated nutmeg
8 ounces Gruyere cheese, grated

Steps:

  • Special Equipment: Steaming basket
  • Serving Suggestion: French baguette, sliced
  • Preheat oven to 350 to 375 degrees F.
  • In a large pot fitted with a steaming basket, bring 1-inch of water to a boil. Place the endives in the basket, cover, and let cook until very soft, about 10 to 15 minutes. Transfer to a colander and let drain, pushing down on the endives with a clean kitchen towel until as much of the water as possible has been expelled. Do not mush the endives!
  • In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. When the foam has subsided, add the endives and cook, turning occasionally, until brown and caramelized on all surfaces. Remove from heat and wrap each endive in 1 slice of the ham. Set aside.
  • In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter. When the foam has subsided whisk in the flour and cook 1 minute, being careful not to brown the flour. Whisk in the milk in a slow, steady stream. Bring to a boil whisking constantly, then reduce heat to medium-low and simmer until thickened, about 8 minutes. Season with a generous amount of pepper and the nutmeg.
  • Spread about 1 cup of the sauce over the bottom of a 9 by 13-inch flameproof ceramic baking dish, then arrange the ham-wrapped endives on top in a single layer. Cover with the remaining sauce and the cheese. Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Turn on the broiler, transfer the pan to the top rack, and broil until the cheese has patches of golden goodness - about 2 minutes. Serve hot with generous amounts of sauce and baguette slices.

BELGIAN ENDIVE AU GRATIN



Belgian Endive Au Gratin image

Make and share this Belgian Endive Au Gratin recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
4 endives, cored
1 green pepper, deseeded and chopped
1 red pepper, deseeded and chopped
2 teaspoons all-purpose flour
1 cup milk
1 ounce gruyere cheese, Grated
1 tablespoon parmesan cheese, Freshly Grated
salt and pepper
4 slices ham
freshly chopped parsley

Steps:

  • Preheat the oven to 350°F Heat the oil in a frying pan, add the endives and fry gently until lightly browned on all side. Remove them from the pan with a slotted spoon and set aside.
  • Reheat the oil in the frying pan, add the peppers and sauté gently until they begin to soften. Remove from the pan with a slotted spoon and set aside.
  • Add the flour to the remaining oil in the pan and cook until lightly browned, stirring constantly.
  • Add the milk a little at a time, mixing well between each addition and blend until the mixture is smooth.
  • Remove the pan from the heat, add the cheeses, salt and pepper and stir until well blended.
  • Stir in the sautéed peppers. Set aside.
  • Wrap each endive in a piece of ham and place in a shallow ovenproof dish side by side.
  • Cover with cheese and pepper sauce and bake for about 20 minutes or until sauce is bubbly and brown. Serve hot garnished with freshly chopped parsley.

Nutrition Facts : Calories 239.3, Fat 12.9, SaturatedFat 4.1, Cholesterol 17.4, Sodium 187.2, Carbohydrate 24.2, Fiber 17, Sugar 3.3, Protein 11.7

BRAISED BELGIAN ENDIVE GRATIN



Braised Belgian Endive Gratin image

Categories     Side     Braise     Broil     Casserole/Gratin     Swiss Cheese     Endive     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 8

8 Belgian endives (about 2 pounds), trimmed, leaving the root ends intact, and halved lengthwise
1 1/2 tablespoons fresh lemon juice
3 tablespoons unsalted butter, cut into bits
1/2 teaspoon salt
2 teaspoons sugar
3/4 cup chicken broth
2/3 cup finely grated Gruyère
1 1/3 cups dry bread crumbs

Steps:

  • In a heavy kettle combine the endives, cut sides down, in two layers, the lemon juice, the butter, the salt, the sugar, and the broth, cover the mixture with a buttered round of wax paper and the lid, and bring the liquid to a boil. Simmer the mixture, covered, for 20 to 30 minutes, or until the endives are very tender, and transfer them with a slotted spoon, cut sides down, to a buttered gratin dish just large enough to hold them in one layer. In a small bowl stir together the Gruyère and the bread crumbs, sprinkle the mixture evenly over the endives, and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the topping is golden and the cheese is melted.

BELGIAN CHICONS AU GRATIN (ENDIVES AU GRATIN)



Belgian Chicons Au Gratin (Endives Au Gratin) image

These taste wonderful with mashed potatoes. (To make mashed potatoes the Belgian way, you also put some nutmeg in with the salt and pepper) I hope you will enjoy these as much as I do. Endives are a little bitter, but cooked they are sometimes a mixture of bitter and sweet.

Provided by Elmotoo

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 endives
4 slices ham (not too thick, but not too thin)
4 tablespoons butter, divided
2 tablespoons flour
2 cups milk
2 cups grated swiss cheese
salt
pepper
1 pinch nutmeg (optional)

Steps:

  • Cut the bottom part of the endives, and boil them in salted water, until tender.
  • Prepare a bechamelle sauce:.
  • Melt 2TB butter in a saucepan.
  • Add flour and stir.
  • Add milk a little at a time.
  • Cook until thickened.
  • Add grated Swiss cheese, salt, pepper, and nutmeg. (yes, nutmeg - you can leave it out if you would rather not have any).
  • Drain the endives.
  • Roll each endive in a slice of ham. Place in a rectangular baking dish.
  • Pour the bechamelle over the rolled slices of ham. Sprinkle more Swiss cheese over the sauce. Dot with remaining butter.
  • Place under the broiler until golden.

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Top Asked Questions

How to cook Belgian endive?
Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture. Lightly grease a baking dish. Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water.
What is endive and ham gratin?
Known in French as “Endives Au Jambon”, this Belgian Endive and Ham Gratin is a typical dish from Northern France and Belgium. Endives are wrapped in ham slices, smothered in a thick layer of voluptuous Mornay Sauce and baked until bubbly perfection. It’s a great contrast of pleasantly bitter verdure under creamy deliciousness.
When are endives in season in Belgium?
Belgian Endives, called “chicons” in the North of France and Belgium, are a star ingredient of the local cuisine and an emblem of the region. The North of France is in fact the biggest producer of endives in the world. The season for Belgian endives runs from October until May, which makes it a great produce to work with during Fall and Winter.
What is endive au Jambon?
This low carb dish is better known as Endives au jambon in french. I turn the Belgian Endive into a super tasty and easy to prepare endive au gratin recipe, which is better known as endives au jambon in french. Free E-Book available for a limited time. Grab yours now and get instantly inspired! Yes, I want a FREE E-BOOK! What is the Belgian endive?

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