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 liquid. Make a roux (butter and flour) and add milk,
the cooking liquid, the spices and add half the grated gruyère.
Roll each piece of endives into a slice of ham and put them
into a casserole. Add the 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
plain flour
butter
grated Gruyère
sugar
nutmeg
salt & pepper
taste and tradition
the fiery passion
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
liquid. Make a roux (butter and flour) and add
milk, the cooking liquid, the spices and add
half the grated gruyère.
Roll each piece of endives into a slice of ham
and put them into a casserole. Add the 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
plain flour
butter
grated Gruyère
sugar
nutmeg
salt & pepper
taste and tradition
the fiery passion
