Braised Belgian Endive au Gratin

Braised Belgian Endive au Gratin
Photo by Leigh Beisch


  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • ¾ cup milk
  • ¾ cup shredded Gruyère or Swiss cheese (3 oz.)
  • 1/8 teaspoon ground nutmeg
  • 4 heads white or red Belgian endive (4 to 5 oz. each)
  • Salt and pepper
  • + 1 more ingredients
    • 1 tablespoon olive oil

1. Rinse Belgian endive; trim off any discolored bases. Cut heads in half lengthwise. Arrange the halves, cut side down, in a single layer in a heavy 11- to 12-inch frying pan. Add 1/4 cup water and the olive oil. Sprinkle endive lightly with salt and pepper. Cover pan and bring to boil over high...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network