Ingredients for 4 servings:
8 sm head belgian endive
Squeeze lemon juice
Seasoning
8 thin slices cooked ham

Sauce:
2 tb butter
1/4 c flour
1 1/4 c milk
1/2 c to 3/4 c grated cheddar or gruyere cheese

Topping:
1/2 c to 3/4 c fresh soft breadcrumbs
1/4 c grated cheddar or gruyere-cheese

Serving tip:
Serve hot

Source: Marguerite Patten

Belgian Endives au Gratin

Trim the bottom of the endive heads and remove the outer leaves if necessary. Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender. Drain well and wrap each head of endive in a slice of ham, then put into the baking dish.

Prepare the sauce while the endive is cooking. To make this, heat the butter in a saucepan. Remove from heat, stir in the flour, return to the heat and cook for several minutes. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning and 3 tbsp of the endive stock. Add the cheese to the sauce, pour over the ham and endive. Top with crumbs and cheese, brown under the broiler.