Ingredients
8 large heads Belgian endive, trimmed and halved lengthwise
6 Tbs. butter or margarine
⅓ cup all-purpose flour
1½ cups low-fat milk
1½ cups no-chicken broth, such as Imagine
1¼ cups grated Gruyere or Swiss cheese, divided
⅛ tsp. ground nutmeg
8 slices meatless ham, such as Yves Veggie Cuisine, halved
Method
1. Bring large stockpot of salted water to a boil. Add endive halves, and boil 15 minutes. Drain, then set on paper-towel-lined baking sheet to cool and continue draining.
2. Preheat oven to 350°F. Coat two 9-inch square baking dishes with cooking spray.
3. Melt butter in medium saucepan over medium heat. Whisk in flour, and cook 1 minute, whisking constantly. Whisk in milk and broth, and cook over medium heat 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in 1/4 cup grated cheese and nutmeg, and season with salt and pepper, if desired.
4. Wrap each endive half in 1 halved meatless ham slice, and place in prepared baking dishes. Pour sauce over wrapped endives in both dishes, spreading sauce over endives to coat evenly. Sprinkle each dish with 1/2 cup grated cheese.
5. Bake gratins 45 minutes to 1 hour, or until bubbly and deep golden brown on top. Let stand 10 minutes before serving.
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