Witloof au Gratin

Indulge in this comforting Belgian classic, Witloof au Gratin, where tender endives meet savory ham and melted Gruyère, all baked to golden perfection. Ideal for a cozy weeknight dinner or a delightful gathering with friends.

• 4 pieces witloof (Belgian endives)
• 200 grams ham
• 150 grams gruyère cheese
• 2 tablespoons butter
• 2 tablespoons flour
• 300 ml milk
• Salt and pepper to taste seasoning
• 50 grams bread crumbs

Method

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a pot of boiling salted water, blanch the witloof for about 5 minutes, then drain and set aside.

3. 3

   In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.

4. 4

   Gradually whisk in the milk, and continue to cook until the sauce thickens. Season with salt and pepper.

5. 5

   In a baking dish, layer the blanched witloof, diced ham, and pour the cheese sauce over the top. Sprinkle with grated gruyère cheese and breadcrumbs.

6. 6

   Bake in the preheated oven for about 20 minutes, or until the top is golden and bubbly.

7. 7

   Remove from the oven and let cool for a few minutes before serving.