Endive, Cheese and Ham Gratin
The Belgian endive has a mildly bitter flavour and a tender, juicy texture which beautifully complement the richness of the cheese in this recipe. Serve as a side dish with a difference or as a starter.
- Recipe serves4
- Preparation Time20 min
- Cooking Time40 min
Ingredients
- 4tbsps olive oil
- 8 whole heads of Belgian endive, cleaned of outer leaves, cored
- 8 slices of ham (use country ham with a bit of fat)
- 2–3tbsps vegetable stock made from a Knorr Stock Cube
- For a cheese sauce:
- 1tbsp flour
- 100ml warm milk
- 100g shredded cheese or use 1 packet of Knorr Cheese Sauce
- Freshly ground pepper
Method
- Lightly saute the chicory in olive oil with the stock over medium heat. Remove from the pan. To make the sauce, mix the cornflour into the pan and whisk with remaining liquid until smooth for 1–2 minutes.
- Add warm milk and whisk vigorously. Add the cheese and mix until the sauce becomes creamy and the cheese melts.
- Wrap the chicory in ham slices and place in the ovenproof dish. Pour over the cheese sauce and bake in pre-heated oven at 220°C, 200°C fan, Gas Mark 7 for 25–30 minutes.
