Belgium are very good in salad and they make nice little cups for all kind of appetizer but in a gratin they are just a delice. The gratin is usually made with a béchamel but I decided in that recipe to try to go a little lighter and just use cream like in a potatoe gratin.
you must try it you are going to love it.
Here is my recipe.
6 slices of ham
1 1/2 cup of heavy cream
1 garlic clove
1 cup of swiss cheese or gruyere ( or more)
1 tbs butter
1 tsp nutmeg
cut the end of the endives
take all the leaves off (do not use the heart it is bitter)
blanch the leaves for about 6 minutes.
Put the cream in a sauce pan over a low ,medium heat.
mash the garlic clove and add it to the pan
add the swiss cheese ( keep a little for the top of the gratin)
add salt ,pepper, and nutmeg.
Mix till the cheese is melted
In a dish going to the oven, layer the Endive leaves and the ham
spread the cream over it and spread with a little pieces of butter and cheese.
put in the oven at 350 degrees for about 30 minutes.
a table , bon appetit.
You can cook the full Endives and rolled them in the ham. but be careful to take the hearts and the ends off , they are bitter.
you could make the Endives by themselves without the ham if you are vegetarian or just want a side dish.
The dish is for two servings. could be multiply easily for more serving.