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Belgian Endive Casserole

Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine European
Servings 4 people


  • 4 medium-sized Belgian endives
  • 8 slices of cooked ham
  • 1 ball of mozzarella approx. 100g
  • 30 g flour
  • 30 g butter
  • 100 ml milk
  • 200 ml of water
  • 2 tbsp olive oil
  • Salt pepper
  • Flat-leaf parsley chopped


  • Preheat the oven to 180C with fan.
  • Halve the Belgian endives and blanch in boiling water for about 7 minutes.
  • Then, carefully remove and drain on a kitchen towel.
  • In the meantime, slowly melt the butter in a separate saucepan, add the flour and sauté briefly.
  • Remove the pot from the heat and add the milk and water mixture, stirring constantly.
  • Place the pot back on the stove and let it thicken, stirring constantly.
  • Season the béchamel sauce with salt and pepper.
  • Drizzle the Belgian endives with olive oil, lightly salt and pepper, wrap in a slice of ham and place in the casserole dish.
  • Pour the béchamel sauce evenly over the wrapped Belgian endives and top with the sliced mozzarella.
  • Bake the Belgian endive casserole for about 20 minutes until golden brown.
  • Sprinkle with parsley. Serve with bread and love.
  • En Guete!
Keyword casserole, endive, healthy, mozzarella, salad