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ENDIVES WITH BEAUFORT CHEESE
2 1/4 pounds Belgian endives
7 tablespoons butter
1 onion, sliced
Salt and pepper
1 heaping tablespoon flour
2 1/2 cups milk, cold
3 pinches of grated nutmeg
About 1/3 cup grated Beaufort, Comte, Emmental or Swiss cheese
Thin slices of boiled ham (optional)
Remove any bruised leaves on the endives, hollow out each base with a sharp knife,discard the core, rinse and pat dry. Melt 2 tablespoons of the butter in a heavy saucepan over low heat, add the endives and onion, season with salt and pepper, cover and simmer over low heat (turning in 20 minutes) for 35 minutes.
Melt 3 tablespoons butter over low heat and whisk in the flour, add the cold milk all at once, while continuing to whisk rapidly, sprinkle with nutmeg and season with salt and pepper. Whisk the sauce until it boils, cook for 5 minutes, remove from heat and stir in the grated cheese.
Preheat the broiler. Spoon a few tablespoons of the cheese sauce into a baking dish and spread evenly, drain the endives and place on top, cover with the remaining sauce and dot with the remaining 2 tablespoons butter. Brown under the broiler. Serves 4 |
