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Belgian Endive au Gratin

"Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with light yellow-edged, closely wrapped leaves, a mildly bitter flavor, and soft juicy texture."

Ingredients :

8 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons all-reason flour
1 cup milk
1 cup grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
1/four teaspoon ground nutmeg, or amount to flavor
salt and floor black pepper to taste
8 slices deli-style ham
1/four cup chopped sparkling parsley

Instructions :

Prep : 25M	Cook : 8M	Ready in : 55M

Lightly grease a baking dish.
Bring a huge pot of lightly salted water to a boil over medium-excessive warmness. Place the endives into the water. Cover, and cook dinner till smooth, five to 10 minutes.
Place the butter into a saucepan, and soften over medium heat. Whisk within the flour, and stir till the aggregate turns into paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking continuously until thick and easy. Stir in three/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper till nicely combined. Cook gently over medium-low warmth for 10 minutes, stirring regularly.
Preheat an oven broiler to low.
Drain the endives. Wrap every endive with a slice of ham, and location into the organized baking dish. Pour the cheese sauce over the endives. Sprinkle with the final 1/four cup Gruyere cheese and parsley.
Cook the endives below preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

Notes :

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