- 8 heads Belgian endive, trimmed and halved
- 1 teaspoon sugar
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cups 2% reduced-fat milk, divided
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 1 tablespoon butter
- Dash of grated fresh nutmeg
- Cooking spray
- 2 slices center-cut bacon, cooked and crumbled
- 1/2 cup (2 ounces) shredded Gruyère cheese
- calories 120
- caloriesfromfat 0.0 %
- fat 5.8 g
- satfat 3.3 g
- monofat 1.8 g
- polyfat 0.4 g
- protein 6.6 g
- carbohydrate 11.2 g
- fiber 3.6 g
- cholesterol 18 mg
- iron 0.5 mg
- sodium 263 mg
- calcium 179 mg
How to Make It
Preheat oven to 375°.
Sprinkle endive evenly with sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange endive halves, cut side down, on a foil-lined baking sheet; cover with foil. Bake at 375° for 20 minutes or until endive is tender when pierced with a fork, turning after 15 minutes.
Increase oven temperature to 400°.
Cook 1 3/4 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). To make a slurry, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into remaining 1/4 cup milk, whisking until well blended. Stir slurry, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into hot milk; bring to a boil, stirring constantly with a whisk. Reduce heat to medium, and simmer 2 minutes or until sauce thickens. Remove from heat; add butter and nutmeg, stirring until blended. Taste and adjust seasoning, if desired.
Arrange endive in a 13 x 9–inch shallow casserole dish coated with cooking spray; sprinkle evenly with bacon. Pour sauce over endive; top with cheese. Bake at 400° for 20 minutes or until browned and bubbly.