Belgian Endive and Ham Gratin
Belgian Endive and Ham Gratin
 |
Yield: Serves 4-6 |
Ingredients
4 Tbsp. butter
8 each Belgian endives
Kosher salt and freshly ground black pepper
1/2 cup onion, chopped
1/2 cup celery, chopped
2 Tbsp. flour
4 oz. Belgian ale or other full-bodied ale
1 cup Gruyère cheese, grated
8 slices Black Forest ham
1/2 cup Italian parsley, chopped
Preparation
Oven Temperature: 400-450 degrees
- Flame Height: 4
- In a wide saucepan melt the butter by placing pan in the center of the oven. Add the endive, season with salt and pepper and sauté for 3-4 minutes, turning once to sauté evenly. Remove endive to a 2 quart gratin dish, leaving as much butter in the saucepan as possible.
- Add onion and celery to the pan, season with salt and pepper, return to the center of the oven and cook for about 6 minutes. Add flour, return pan to just inside the doorway, stir and cook until lightly browned, about 2 minutes. Add ale and stir until well incorporated. Add cheese and stir until melted and smooth. Season with salt and pepper as necessary.
- Wrap each endive with a slice of ham and place back in the gratin dish. Cover evenly with the cheese mixture.
- Flame Height: 2.8
- Lightly cover the baking dish with foil and bake gratin in the center of the oven for 10-15 minutes, turning 180 degrees after 8 minutes.
- Flame Height: 4
- Remove the foil and continue to cook 5 minutes more or until bubbly and nicely browned. Sprinkle with parsley before serving.
