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belgian chicons au gratin endives au gratin


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.


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  1. Cut the bottom part of the endives
  2. And boil them in salted water
  3. Until tender
  4. Prepare a bechamelle sauce:
  5. Melt 2tb butter in a saucepan
  6. Add flour and stir
  7. Add milk a little at a time
  8. Cook until thickened
  9. Add grated swiss cheese
  10. Salt
  11. Pepper
  12. And nutmeg
  13. Drain the endives
  14. Roll each endive in a slice of ham
  15. Place in a rectangular baking dish
  16. Pour the bechamelle over the rolled slices of ham
  17. Sprinkle more swiss cheese over the sauce
  18. Dot with remaining butter
  19. Place under the broiler until golden

Step 14

Total Time in Minute 35

Ingredients Count 9

cooking belgian chicons au gratin  endives au gratin

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