Endives Au Gratin Recipes

ENDIVE GRATIN WITH HAM AND GRUYERE CHEESE

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 CHICONS AU GRATIN (ENDIVES AU GRATIN)

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.

BELGIAN ENDIVE AU GRATIN

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.

ENDIVES AU GRATIN

Steps:

• Trim off the bottom of each endive. Place the endives in a heavy saucepan and add the butter, lemon juice, sugar, water, salt and pepper. Cover tightly, bring to a boil and simmer 30 minutes or until the endives are tender.
• Preheat the broiler.
• Drain the endives and press gently to remove any excess moisture.
• Arrange the endives in a buttered baking dish large enough to hold them in one layer. Sprinkle the cheese evenly over them and add the melted butter. Place under the broiler until the cheese is golden brown.