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Categories:
endive sugar salt freshly ground black pepper milk flour butter fresh nutmeg cooking spray center Gruyere cheese
Viewed: 56 - Published at: 7 years agoIngredients
- 8 heads Belgian endive, trimmed and halved
- 1 teaspoon sugar
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cups 2% reduced-fat milk, divided
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 1 tablespoon butter
- Dash of grated fresh nutmeg
- Cooking spray
- 2 slices center-cut bacon, cooked and crumbled
- 1/2 cup (2 ounces) shredded Gruyere cheese
Method
- Preheat oven to 375°.
- Sprinkle endive evenly with sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange endive halves, cut side down, on a foil-lined baking sheet; cover with foil. Bake at 375° for 20 minutes or until endive is tender when pierced with a fork, turning after 15 minutes.
- Increase oven temperature to 400°.
- Cook 1 3/4 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). To make a slurry, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into remaining 1/4 cup milk, whisking until well blended. Stir slurry, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into hot milk; bring to a boil, stirring constantly with a whisk. Reduce heat to medium, and simmer 2 minutes or until sauce thickens. Remove from heat; add butter and nutmeg, stirring until blended. Taste and adjust seasoning, if desired.
- Arrange endive in a 13 x 9-inch shallow casserole dish coated with cooking spray; sprinkle evenly with bacon. Pour sauce over endive; top with cheese. Bake at 400° for 20 minutes or until browned and bubbly.
