While I didn't get to Belgium on this trip, witloof in de oven, is a favorite dish of mine (belgian endives with ham au gratin in english), and one I made frequently while living there in 2006. I picked up some bechamel sauce mix at a grocery store in France for this dish, but you can make it from scratch like this.
What's in the fridge:
- 2 belgian endives
- 4 slices of ham
- 1 cup béchamel sauce
- 3/4 cup shredded monterey jack (or swiss)
- 1 slice loraine swiss
- Soak endives in boiling water for 5 minutes to soften, then pat dry.
- Cut endives in half length wise (outer layers may come off)
- Saute in skillet with olive oil. First, heart side down for 5-7 minutes, then flip for 2-3 minutes
|Endives after flipped in the skillet|
- Wrap each endive in one slice of ham
|Endive wrapped in ham|
- Pour bechamel sauce on top, then top with shredded cheese
|Endive topped with bechamel and cheese|
- Place dish under the broiler until browned (about 10 minutes)
- The dish is traditionally served over mashed potatoes, but here I served it with pasta with extra bechamel sauce on top and some dried parsley. Smaklijk!!!
|Witloof in de oven!|