Witloof in den Oven
Flemish "Witloof in den Oven"
Gratin of Belgian Endives with Ham and Mashed Potatoes
Ingredients: (serves 4)
8 Belgian endives
8 slices of ham
400 g of grated cheese
10 big potatoes
100 g of butter
4 tablespoons of flour
stock cube
milk
salt and pepper
nutmeg
Preparations:
Remove the outer leaves of the endives, then steam them. If you do not like the slightly bitter taste of these vegetables, you can cut them in half and also remove the leaves in the centre. Drain in colander.
Wrap them in ham slices and place them in a buttered cassarole.
To make the cheese sauce, first melt butter in a thick bottomed pan and gradually add the flour to create a thick sauce. Add some milk and water, most of the grated cheese, a stock cube and salt and pepper to taste.
Pour the sauce over the endives and sprinkle the rest of the cheese on top.
Put in the oven for about 30 minutes at 210 degrees Celsius or till top is golden.
For the mashed potatoes: boil the potatoes till soft, mash them with butter, milk, nutmeg, salt and pepper to taste.
For a real Belgian touch, serve with champagne!
Gratin of Belgian Endives with Ham and Mashed Potatoes
Ingredients: (serves 4)
8 Belgian endives
8 slices of ham
400 g of grated cheese
10 big potatoes
100 g of butter
4 tablespoons of flour
stock cube
milk
salt and pepper
nutmeg
Preparations:
Remove the outer leaves of the endives, then steam them. If you do not like the slightly bitter taste of these vegetables, you can cut them in half and also remove the leaves in the centre. Drain in colander.
Wrap them in ham slices and place them in a buttered cassarole.
To make the cheese sauce, first melt butter in a thick bottomed pan and gradually add the flour to create a thick sauce. Add some milk and water, most of the grated cheese, a stock cube and salt and pepper to taste.
Pour the sauce over the endives and sprinkle the rest of the cheese on top.
Put in the oven for about 30 minutes at 210 degrees Celsius or till top is golden.
For the mashed potatoes: boil the potatoes till soft, mash them with butter, milk, nutmeg, salt and pepper to taste.
For a real Belgian touch, serve with champagne!
posted by 80meals | 5:12 AM
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