Fry the endives in a little butter and sprinkle with sugar. After a few minutes add some sliced garlic cloves, drain and keep the cooking water. Make a roux and add milk and broth, herbs and add half the gruyere. Roll each stump of endives into a slice of ham and put them into a casserole. Add sauce and finish with the remaining cheese. Put the casserole 25 minutes in an oven at 185°C until it takes colour.

Belgian endives au gratin with ham

Belgian endives

sliced cooked ham

milk

garlic

flowing flour

butter

grated Gruyère

sugar

nutmeg

salt & pepper

A Recipe Guide For The Amateur Chef Belgian Cuisine

Belgian endives

au gratin with ham

Fry the endives in a little butter and sprinkle with sugar. After a few minutes add some sliced garlic cloves, drain and keep the cooking water. Make a roux and add milk and broth, herbs and add half the gruyere. Roll each stump of endives into a slice of ham and put them into a casserole. Add sauce and finish with the remaining cheese. Put the casserole 25 minutes in an oven at 185°C until it takes colour.

Belgian endives

sliced cooked ham

milk

garlic

flowing flour

butter

grated Gruyère

sugar

nutmeg

salt & pepper

a recipe guide for the amateur chef Belgian Cuisine