Endives Au Gratin
|Belgian endives||12 Ounce|
|Water||3⁄4 Cup (12 tbs)|
|Salt||1⁄2 Teaspoon, divided|
|Minced onion||2 Tablespoon|
|All purpose flour||3 Tablespoon|
|Skim milk||2 Cup (32 tbs), heated|
|Ground red pepper||1 Dash|
|Swiss cheese||4 Ounce, shredded (Reserve 2 Tablespoons For Topping)|
|Ham slices||4 Ounce, boiled|
In 9-inch skillet combine endives, water, and 1/4 teaspoon salt; bring water to a boil.
Reduce heat, cover pan, and let endives simmer, turning once, until tender, 20 to 25 minutes (if necessary, add more water to prevent burning).
Using a slotted spoon, remove endives from liquid; let drain.
While endives are draining, in 1-quart saucepan heat margarine until bubbly and hot; add onion and saute until softened.
Add flour and cook, stirring constantly, for 3 minutes; remove from heat and, using a wire whisk, gradually stir in milk, stirring until mixture is smooth.
Add white and red pepper and remaining 1/4 teaspoon salt; cook over medium heat, stirring constantly, until sauce is thickened.
Reduce heat to low and continue cooking and stirring for 10 minutes longer; add all but reserved 2 tablespoons cheese and cook, continuing to stir, until cheese is melted and sauce is smooth.
Remove from heat.
Preheat oven to 350°F.
Into a shallow baking dish that is just large enough to hold endives in 1 layer pour 1/4 of the cheese sauce.
Roll 1 slice ham around each endive and place endives in baking dish; top with remaining sauce, then sprinkle with reserved 2 tablespoons cheese.
Bake in upper-third section of oven for 15 minutes.