Belgian Endive And Ham Au Gratin Recipe

• 8 sm Head belgian endive Squeeze lemon juice Seasoning
• 8 x Thin slices cooked ham
• 2 Tbsp. Butter or possibly margarine
• 1/4 c. Flour
• 1 1/4 c. Lowfat milk
• 1/2 c. Grated cheddar or possibly gruyere cheese, (up To 3/4)
• 1/2 c. To 3/4 c fresh soft bread crumbs
• 1/4 c. Grated cheddar or possibly gruyere cheese
• 2 x Tomatoes

1. Trim the bottom of the endive heads and remove the outer leaves if necessary.
2. Cook in boiling salted water with a squeeze of lemon juice for about 15 min till JUST tender.
3. Drain well and wrap each head of endive in a slice of ham, then put into the baking dish.
4. Prepare the sauce while the endive is cooking.
5. To make this, heat the butter in a saucepan.
6. Remove from heat, stir in the flour, return to the heat and cook for several min.
7. Remove from heat and blend in the lowfat milk.
8. Stir over a low heat till thickened, add in seasoning and 3 tbsp of the endive stock.
9. Add in the cheese to the sauce, pour over the ham and endived.
10. Top with crumbs and cheese, brown under the broiler, then top with sliced tomatoes.
11. TO SERVE: As soon as cooked.
12. This also make a good hors d'oeuvre for 8.
13. Serves 4.

lemon juice seasoning, ham, butter, flour, milk, cheddar, fresh soft bread crumbs, cheddar, tomatoes

Taken from cookeatshare.com/recipes/belgian-endive-and-ham-au-gratin-83309 (may not work)