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"."
 
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photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
Ready In:
40mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Preheat the oven to 350 degrees F.
  • Trim the ends from the endives.
  • Cook the endives in boiling salted water for 10- 12 minutes or until tender crisp.
  • Drain well.
  • When cool enough to handle, wrap each one with a slice of ham and place them in a 9 x 13 casserole dish.
  • Sauce: Meanwhile, in a small saucepan, heat the butter until bubbly, and add the flour.
  • Cook, stirring for a minute until it is well blended.
  • Add the milk, and whisk smooth.
  • Turn the heat down.
  • Stir in the grated cheese, and add the salt and pepper and pinch of cayenne pepper, and simmer for another minute.
  • Pour the sauce over the endives, and bake at 350 for 30 minutes, or until hot and bubbly.

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Reviews

  1. 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.
     
  2. Thank you so much for introducing my family to a new vegetable. This was outstanding! I added a little more milk to the sauce to make it thinner but otherwise followed the directions as written. It was perfectly done in the 30 minutes. We will be making this again. Thanks for sharing.
     
  3. This is a favorite at my house! I half cream and half milk though, and add a little water from boiling the endive to the sauce.
     
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RECIPE SUBMITTED BY

I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading. I love the Company's coming series of cookbooks. I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch. How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year! The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April. We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert. In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food. We have so much fun together, and have become very good friends. I highly recommend it! The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"! I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday. We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser. Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
 
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