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Categories:
butter flour milk mustard garlic shredded Swiss endives Swiss kosher salt thin slices deli ham vegetable cooking spray fresh parsley small rectangular baking
Viewed: 18 - Published at: 8 years agoIngredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk, heated
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated garlic
- 1/2 cup shredded Swiss, divided
- 4 small to medium Belgian endives
- 4 small slices Swiss
- Kosher salt and freshly ground black pepper
- 4 thin slices deli ham
- Vegetable cooking spray
- Chopped fresh parsley, for garnish
- Special equipment: small rectangular baking dish
Method
- Preheat the oven to 350 degrees F. Spray the baking dish with cooking spray.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook, stirring, for 2 minutes.
- Add in the milk, whisking constantly.
- Allow the mixture to cook, stirring frequently, until the sauce begins to thicken, about 8 minutes.
- Turn off the heat and stir in the mustard, garlic, and 1/4 cup shredded cheese.
- Meanwhile, cut off the woody stems of the endives and make a deep slit into them lengthwise, not quite cutting them in half.
- Place a small slice of cheese in the center of each endive.
- Season with salt and pepper and roll each endive in a slice of ham.
- Place the wrapped endives, seam-side down, in the prepared baking dish.
- Stir the sauce to blend the cheese into the mixture and pour over the endives.
- Cover with foil and cook for 25 minutes.
- Uncover, and add the remaining 1/4 cup shredded cheese.
- Raise the heat to 400 degrees F and cook for 10 minutes more.
- Let cool a few minutes before serving.
- Sprinkle with parsley to garnish.
- Cook's Note: If Belgian endive is unavailable, substitute small wedges of cabbage and increase the cooking time by 10 minutes.
