Belgian Endive and Ham Casserole

"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"."
 
Belgian Endive and Ham Casserole created by Leggy Peggy
Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 350 degrees F.
  • Trim the ends from the endives.
  • Cook the endives in boiling salted water for 10- 12 minutes or until tender crisp.
  • Drain well.
  • When cool enough to handle, wrap each one with a slice of ham and place them in a 9 x 13 casserole dish.
  • Sauce: Meanwhile, in a small saucepan, heat the butter until bubbly, and add the flour.
  • Cook, stirring for a minute until it is well blended.
  • Add the milk, and whisk smooth.
  • Turn the heat down.
  • Stir in the grated cheese, and add the salt and pepper and pinch of cayenne pepper, and simmer for another minute.
  • Pour the sauce over the endives, and bake at 350 for 30 minutes, or until hot and bubbly.
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  1. 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.
     
  2. Leggy Peggy
    Belgian Endive and Ham Casserole Created by Leggy Peggy
  3. CJAY8248
    Thank you so much for introducing my family to a new vegetable. This was outstanding! I added a little more milk to the sauce to make it thinner but otherwise followed the directions as written. It was perfectly done in the 30 minutes. We will be making this again. Thanks for sharing.
     
  4. jess21
    This is a favorite at my house! I half cream and half milk though, and add a little water from boiling the endive to the sauce.
     
  5. 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".
     
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