Belgian Endive and Ham Gratin
May 16, 2011
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.
