Belgian Endive And Ham Casserole Recipe

Ingredients for Belgian Endive And Ham Casserole

• 1 pound Belgian endives
• Black Forest Ham
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups milk
• Cheddar Cheese
• Pinch of cayenne pepper
• Salt & Freshly Ground Black Pepper

How to Make Belgian Endive And Ham Casserole

1. Preheat oven to 350°F (175°C).
2. Trim the ends from 1 pound of Belgian endives.
3. Cook endives in a pot of boiling salted water for 10-12 minutes, or until tender-crisp. Drain well and set aside to cool slightly.
4. While endives cook, prepare the sauce: Melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in 1 ½ cups of milk until smooth. Reduce heat to low and simmer for 2-3 minutes, stirring occasionally.
6. Stir in 1 cup of grated Gruyère cheese (or similar), ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of cayenne pepper. Simmer for 1 minute more, until cheese is melted and sauce is smooth.
7. Once endives are cool enough to handle, wrap each one with a slice of 4 ounces of thinly sliced ham. Arrange them in a greased 9x13 inch baking dish.
8. Pour the cheese sauce evenly over the endives and ham.
9. Bake for 30 minutes, or until heated through and bubbly. Let stand for 5-10 minutes before serving.