Gegratineerde Witloof (Belgian Endive Gratin)

Gegratineerde Witloof (belgian Endive Gratin)

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Carolyn Haas


When I volunteered at the food pantry, one week, endives were one of the veggies. No one took them b/c no one knew what to do with them. Rather than throw away produce, the volunteers get to take home stuff that wouldn't keep - so I made this wonderful endive dish and now you can, too!


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10 Min
1 Hr


  • 8
    endives, roots trimmed, but intact
  • 4 Tbsp
  • 8 slice
    lean, deli-style ham
  • 2 Tbsp
  • 2 c
    milk, hot, but not boiling
  • ·
    black pepper, to taste
  • 1/8 tsp
  • 2 c
    gruyere cheese, grated

How to Make Gegratineerde Witloof (Belgian Endive Gratin)


  1. Butter 9 x 13 in. baking dish; preheat oven to 375ºF (190ºC).
  2. steam or simmer endives in pot until soft but not mushy, about 10-15 minutes. Drain with leaves pointed down, squeezing lightly with dry kitchen towel to get rid of as much water as possible.
  3. In large skillet over medium-high heat, melt 2 T. butter. Add endives and cook, turning occasionally, until lightly brown on all sides. Remove from heat and roll one slice of ham around each endive. Put into prepared baking dish.
  4. In a small saucepan, melt 2 T butter. Which in the flour and stir for 1 minute - do not let it brown. Slowly whisk in milk until smooth. Reduce heat, and simmer until thickened, about 8 minutes. Add half of the cheese and still until melted. Season with pepper and nutmeg.
  5. Pour sauce over endives. Sprinkle the rest of the cheese over the top. Bake until cheese is melted and bubbly, about 30 minutes. Broil for about 2 minutes until cheese is lightly browned. Goes well with mashed potatoes.

Printable Recipe Card

About Gegratineerde Witloof (Belgian Endive Gratin)

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: French
Hashtags: #Belgium #Benelux

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