| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Reviews
I made this recipe many years ago, loved it! I decided to change it a bit because I’m lactose intolerant sometimes a little change works.
I substituted the milk with vanilla / almond milk, the Swiss cheese with Parmesan and the Swiss cheese insert with yogurt slice cheese from T J.
The sauce was soooo creamy and the yogurt slices gave that tang like Swiss cheese does.
ABSOLUTELY DELICIOUS! Yummy!
I substituted the milk with vanilla / almond milk, the Swiss cheese with Parmesan and the Swiss cheese insert with yogurt slice cheese from T J.
The sauce was soooo creamy and the yogurt slices gave that tang like Swiss cheese does.
ABSOLUTELY DELICIOUS! Yummy!
This is cheesy, yummy deliciousness.
This was very tasty. I used Fontanella cheese in the sauce and inside the endive, but I used Swiss on top in the final 5 minutes. My guest loved it and so did I. Unfortunately, had to pay the $6 a pound price, so 4 of them were $7.40 for me. Still, I would have spent more on meat, I guess. Great meal for vegetarians! I served it with the roasted pear and blue cheese salad as shown in the episode.
I also live in an area that doesn’t have endives at the ready. So I tried with cabbage wedges. The favors were good, but it was difficult to eat. Comically difficult. Will wait until I can find endives before trying again.
Never had eaten endive before, but I will again after eating this dish. Easy to make and had a cabbage flavor, which I loved. Make sure you have bread for dipping the cheese sauce afterwards!
I wasen’t a fan of this one. Maybe the endive wasen’t good or something.
Was a lot better than I expected! We mixed half heavy cream and half milk on the recipe and didn’t have any parsley for garnish, added an extra endive (5 and still had enough cheese sauce left for the rice and dipping! Would be extra indulgent with a loaf of crusty french bread for dipping in the sauce :
This was easy to make. I followed instructions, but used Gruyere, not necessary. Melissa was right a cheaper swiss will work. I did sprinkle some Cayenne pepper over the dish after I removed the foil.
The endive had a mild cabbage flavor and we loved it & will make this again with the rice & pear salad!
The endive had a mild cabbage flavor and we loved it & will make this again with the rice & pear salad!
I made it and I liked it. Here is what I tweeked. I did blanche endive for 3-4 min. in water with lil sugar and some fresh squeezed lemon. Then I trimmed the end. Make sure you drain the water out of them afterwards. I bought pkged ham so the slices were not big enough. Had to wrap endive in 2 slices which was fine. I used Jarslberg instead of Swiss (less calories. I used 1% milk. Oh, and the endive was $5.99 a lb!. About $6 for 4. So much for a bargain recipe. My husband thought that was quite expensive but whatever. I liked it for lunch- something different. I would make it again.
I blanched my endives first with a little sugar and a juice of a lemon