Belgian Endive and Ham Gratin
Belgian Endive and Ham Gratin
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 336 |
| pro | 22 g |
| total fat | 20 g |
| sat. fat | 10 g |
| carb | 19 g |
| fibre | 8 g |
| chol | 84 mg |
| sodium | 1,110 mg |
| potassium | 741 mg |
| % RDI: | - |
| calcium | 34 |
| iron | 11 |
| vit A | 20 |
| vit C | 8 |
| folate | 44 |
- Portion size: 4
Belgian endives have a luxurious buttery taste when cooked. Depending on what Canadian washed-rind cheese you use, you can have a mild or assertive sauce. St. Paulin gives a mild result, while Oka has a bit more sharpness. Full-flavoured Canadian Raclette cheese is perfect. Le 1608 de Charlevoix or Le Migneron from the same region, both of which have a rich flavour and somewhat pungent smell, also work well. Canadian Gouda is excellent, too.
Ingredients
-
8 small Belgian endives (about 2 lb/900 g total)
1-1/2 cups chicken broth
8 thin slices ham
1/2 cup sour cream
1-1/2 tbsp all-purpose flour
1/4 tsp pepper
1-1/2 cups shredded Canadian washed-rind cheese, such as St. Paulin, Oka or Le 1608 de Charlevoix or Canadian Gouda cheese
1/4 cup bread crumbs
1-1/2 tsp olive oil or butter, melted
Preparation
With small sharp knife, cut out cores from bottom of each endive. In wide saucepan, bring broth to boil over medium-high heat; cover and cook endives, turning occasionally, until tender when pierced at base, 10 to 12 minutes. Drain and let cool enough to handle. Wrap each endive in ham; place snugly in lightly greased baking dish.
In small bowl, whisk together sour cream, flour and pepper; stir in cheese. Spread over endives. Mix bread crumbs with oil; sprinkle over top. Cover loosely with foil. Bake in 400°F (200°C) oven until bubbling, about 20 minutes. Uncover and bake until light golden, about 15 minutes.
Makes 4 servings.
