This dish is particularly good for our weight watchers regime because even with cheese sauce, it's surprisingly light. I've learned to make a light cheese sauce without going through the effort of making a real béchamel which requires butter and flour. This meal amounts to about 14 points (if you use two medium potatoes per serving). I reached 19 lbs this morning by the way. It's so exciting! I've gone down two sizes. Anyway... I digress; here goes:
Start with four fresh endives. These California-grown endives are a bit anemic as endives go, but they'll do the trick. They can be a bit expensive, but you only need four for this recipe.
The first thing you are going to do is cut out a little cone out of the base. It will make them less bitter. It's something Tati taught me, so just do it. :)
Once you've done that, you want to put them in a pot and boil them until they turn a sage green and are softened. Not too long.
I actually took these out too soon, They were still a slight bit under cooked. Anyway, quarter them lengthwise when they're properly cooked.
Now it's time to pull out the deli-style lean ham. Cut super thin, it's 1 point for six slices! So you take a quarter of the endive and put it on the ham. Roll it up like a taquito.
Put your little ham-rolls into a shallow baking dish. Now for the sauce. You can do it the proper way, béchamel and all or do it the weight-watchers way. For a béchamel, you will heat a tablespoon of butter in a saucepan, and let it brown a bit. Add in a tablespoon of flour and brown it, and then add the milk gradually while whisking. Then you'd add in your cheese etc.
I put 3/4 of a cup of 2% milk into a saucepan, and added some grated nutmeg, a little bit of salt and pepper.
You want to use a good, firm gruyere. Some domestic cheesemakers think that gruyere should be like a softer cheese, it should not. It should be a firm cheese with a strong flavour. If you want a bit of a kick, add a little bit of parmesan. I used about a cup and a quarter (or 12 points on the scale) of grated gruyere.
Bring the milk to a simmer, and add in the grated cheese, whisking all the while. I added a couple of teaspoons of corn-starch to thicken up the sauce, I confess.
Once you get the sauce where you want it, pour it over your little ham-rolls.
Sprinkle some cheese over it and huck it into the oven at 375°. While that's cooking, take out four small/medium sized potatoes and cut them in two, and then quarter those.
Pop them into a pot with some water and a sprinkle of salt.
Boiled potatoes are a big staple in farm-country in Belgium. They are completely integral to the yumminess of this meal.
When it's baked, broil it for a second to get a nice brown crust on the top. Serve it up with your potatoes, sauce and a nice green salad. Voila. It's SO good, trust me. Bon appétit.