Belgian Endive and Ham Casserole

READY IN: 40mins
Recipe by Hag chef

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".

Top Review by Leggy Peggy

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.

Ingredients Nutrition

Directions

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

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