BELGIAN ENDIVE AU GRATIN

Belgian Endive Au Gratin image

Categories Pork

Number Of Ingredients 9

8 heads Belgian endive, trimmed
2 tablespoons Butter
2 tablespoons All purpose flour
1 cup Milk
1 cup Gruyere cheese, shredded
2 teaspoons Parmesan cheese, grated
1/4 teaspoon Ground nutmeg
8 slices Thin sliced deli ham or prosciutto
1/4 cup Fresh Parsley, chopped

Steps:

1. Bring a large pot of lightly salted water to a boil over medium-high heat. Add endive; cook, covered until fork-tender, about 8-10 minutes. Drain well, positioning heads upside down in a colander.
2. Melt butter in a small saucepan over medium heat. Whisk in flour, cook, stirring, until golden brown. Gradually add milk, whisking constantly, until thick and smooth. Stir in 3/4 cup Gruyere, the Parm, nutmeg and salt & pepper. Cook gently over medium-low heat, stirring frequently, 10 minutes.
3. Preheat over broiler to low. Lightly grease a broiler safe 2 qt. baking dish.
4. Wrap each endive with a slice of ham; set in prepared dish. Pour cheese sauce over top. Sprinkle with remaining Gruyere and half of the parsley.
5. Broil 4 to 5 inches from heat until cheese is golden brown and sauce bubbles, 10-12 minutes. Granish with remaining parsley.