Gratin Of Belgian Endive With Bacon (Gratin D'Endives Ardennaise)

• 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

1. Preheat oven to 375u0b0.
2. 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 375u0b0 for 20 minutes or until endive is tender when pierced with a fork, turning after 15 minutes.
3. Increase oven temperature to 400u0b0.
4. Cook 1 3/4 cups milk in a heavy saucepan over medium-high heat to 180u0b0 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.
5. 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 400u0b0 for 20 minutes or until browned and bubbly.

endive, sugar, salt, freshly ground black pepper, milk, flour, butter, fresh nutmeg, cooking spray, center, gruyere cheese

Taken from www.myrecipes.com/recipe/gratin-of-belgian-endive-with-bacon-gratin-dendives-ardennaise (may not work)