Belgian Endive Gratin
with gluten free bechamel
Belgian endives Ham Gluten free bechamel Grated cheese
Rince the endives and cut the reddish end. Then, cook them for about 10 minutes in a steamer or in boiling water.
In the meantime, prepare the bechamel sauce. Drain the endives. Then roll each one in a ham slice and put them in a baking dish (as shown on the pictures below).
Add half of the grated cheese to the bechamel. Mix well with a whip. Pour the Bechamel sauce over the endives. Add the rest of grated cheese all over the endives.
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