7 gratin belgian endive with gratin endives Recipes

endives, ham (not too thick, but not too thin), butter, divided, flour, milk, grated swiss cheese, salt, pepper, nutmeg (optional)

heads belgian endive, trimmed and halved, sugar, salt, divided, freshly ground black pepper, divided, reduced-fat milk, divided, all-purpose flour (about 1/4 cup), butter, grated fresh nutmeg, center-cut bacon, cooked and crumbled, shredded gruyere cheese

heads white or red belgian endive (4 to 5 oz. each), olive oil, salt and pepper, butter, all-purpose flour, milk, ground nutmeg, shredded gruyere or swiss cheese (3 oz.)

vegetable oil, endives, cored, green pepper , deseeded and chopped, red pepper , deseeded and chopped, all-purpose flour, milk, gruyere cheese, grated, parmesan cheese, freshly grated, salt and pepper, ham, freshly chopped parsley

unsalted butter, plus more, unsalted butter, for dish, heads belgian endive , cut lengthwise into sixths, israeli couscous (large pearl ), heads cauliflower, cut into florets (about 2 lb), all-purpose flour, milk, chopped fresh marjoram or 2 tbsp fresh oregano, coarse salt, fresh ground black pepper, cayenne pepper, grated gruyere cheese (about 10 oz), fresh breadcrumb, coarsely grated parmesan cheese (about 2 oz)