Ingredients
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12
-
12
-
-
1/4
-
1/4
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2
-
1 1/2
-
1
-
-
-
-
-
-
-
Directions
Belgian Endive and Ham Casserole, This is one of my favourite vegetable recipes It is a real indulgence, and one I usually use for special occasions It originates from The Netherlands, and is a family recipe It is so good! A tasty way to serve Belgian Endive, or witlof , This brought back wonderful memories of travels in Belgium I made half a batch, using about 1/2 teaspoon of freshly ground nutmeg in place of the cayenne I didn’t have quite enough milk, so topped up with a bit of cream Sinful? Yes! Feeling guilty about it? No! It’s winter in Australia, so I baked this in my wood stove Served with Recipe #461056 Thanks so very much for posting
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Steps
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1
Done
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Preheat the Oven to 350 Degrees F. |
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2
Done
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Trim the Ends from the Endives. |
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3
Done
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Cook the Endives in Boiling Salted Water For 10- 12 Minutes or Until Tender Crisp. |
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4
Done
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Drain Well. |
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5
Done
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When Cool Enough to Handle, Wrap Each One With a Slice of Ham and Place Them in a 9 X 13 Casserole Dish. |
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6
Done
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Sauce: Meanwhile, in a Small Saucepan, Heat the Butter Until Bubbly, and Add the Flour. |
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7
Done
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Cook, Stirring For a Minute Until It Is Well Blended. |
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8
Done
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Add the Milk, and Whisk Smooth. |
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9
Done
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Turn the Heat Down. |
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10
Done
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Stir in the Grated Cheese, and Add the Salt and Pepper and Pinch of Cayenne Pepper, and Simmer For Another Minute. |
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11
Done
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Pour the Sauce Over the Endives, and Bake at 350 For 30 Minutes, or Until Hot and Bubbly. |
