Stuffed Belgian Endive

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Never had eaten endive before, but I will again after eating this dish. Easy to make and had a cabbage flavor, which I loved. Make sure you have bread for dipping the cheese sauce afterwards!

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I wasen't a fan of this one. Maybe the endive wasen't good or something.

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Was a lot better than I expected! We mixed half heavy cream and half milk on the recipe and didn't have any parsley for garnish, added an extra endive (5 and still had enough cheese sauce left for the rice and dipping! Would be extra indulgent with a loaf of crusty french bread for dipping in the sauce :

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This was easy to make. I followed instructions, but used Gruyere, not necessary. Melissa was right a cheaper swiss will work. I did sprinkle some Cayenne pepper over the dish after I removed the foil.
The endive had a mild cabbage flavor and we loved it & will make this again with the rice & pear salad!

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I made it and I liked it. Here is what I tweeked. I did blanche endive for 3-4 min. in water with lil sugar and some fresh squeezed lemon. Then I trimmed the end. Make sure you drain the water out of them afterwards. I bought pkged ham so the slices were not big enough. Had to wrap endive in 2 slices which was fine. I used Jarslberg instead of Swiss (less calories. I used 1% milk. Oh, and the endive was $5.99 a lb!. About $6 for 4. So much for a bargain recipe. My husband thought that was quite expensive but whatever. I liked it for lunch- something different. I would make it again.

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I blanched my endives first with a little sugar and a juice of a lemon

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I made this with cabbage because they didn't have endive at my grocery store. Was hard to stuff the cabbage wedges with the small slices of swiss. Will not make again unless I can find endive in the store.

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I made this recipe for my husband and I last night and it was a huge hit. He didn't miss a huge hunk of meat on his plate and loved the mornay sauce. I added some cayenne pepper to the sauce and seasoned well with salt and black pepper. EatWellMom - I found that the endive which I trimmed really well turned out much better than the one I was a little lazy with. The untrimmed endive was bitter, but the well trimmed ones were delicious. MIght help if you make this recipe again. Blanching will indeed cook the endive but it might come out soggy. We prefer the crisp texture the endive retain through this baking, but if you prefer the softer texture, to each his own. I will make this recipe again. Going on regular rotation! Thanks Melissa for this delicious different recipe!

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The bechamel sauce was easy to make and I appreciate that. However, the endive was bitter. My husband suggested that perhaps it should have been blanched before using to make less bitter and more tender. It needed much more seasoning. Another reviewer suggested adding nutmeg (excellent idea. Another reviewered added a liberal amount of pepper. This recipe needs more seasoning. Not sure if I will try it again, but I do enjoy watching Melissa and learning about her money-saving menu ideas. Her on-camera presentation seems much improved from the food network star days...and I like her style. Will definately watch again!

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This was excellent! Not sure how my husband would react to endive as I've not worked with it since we've been married. It is now a favorite - for both of us!! Great job! Melissa!