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 Cuisines > Belgian cuisine > Search results
Belgian endive, ham, and cheese au gratin
4 tablespoons olive or vegetable oil
8 whole heads Belgian Endives, cored
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tablespoon flour
1/2 cup grated mild cheese
2 teaspoons grated parmesan
salt and pepper to taste
8 slices Black Forest ham
chopped parsley

In a frying pan, lightly saute the endives, remove them from the pan, and set aside. Add the red and green peppers to the oil, lightly saute them, remove them from the pan, and set aside. Add the flour to the oil and stir until lightly browned. Add the salt and pepper and blend in with a whisk until the mixture is smooth. Add the cheeses and blend until the cheese melts. Stir in the sauteed red and green peppers. Place the sauteed Belgian Endives in an ovenproof casserole. Wrap each endive in a slice of Black Forest ham. Cover with cheese sauce and place in a 350 F oven for about 20 minutes or until sauce is bubbly and brown. You may brown it under the broiler for a minute or two if you wish. Garnish with chopped parsley and serve hot.
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