Endive Au Gratin

Something Extra: The Beer, Wine and Spirits Issue

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Endive Au Gratin

Endive Au Gratin
3 Belgian endive spears
6 slices Black Forest ham
1/2 cup Belgian ale
1 (10- oz.) container refrigerated light Alfredo sauce
1-1/4 cup shredded aged Gouda cheese (in our Deli)
1 tsp. stone ground mustard

Prep: 20 minutes  Cook: about 25 minutes total  
Serves: 3 as a main dish or 6 as a side

Trim ends from 3 Belgian endive spears and cut in half lengthwise. Steam for 2 to 3 minutes to soften. Let cool slightly, then drain well. Wrap each in a slice of Black Forest ham and place in a small baking dish. Bring 1/2 cup Belgian ale to a boil in a small saucepan; cook until reduced to 2 tablespoons. Stir in 1 (10-oz.) container refrigerated light Alfredo sauce, 1/2 cup shredded aged Gouda cheese (in our Deli) and 1 tsp. stone ground mustard to a boil in a small saucepan. Pour over endive and sprinkle with 3/4 cup more shredded cheese. Bake at 425°F for 15 minutes or until hot and bubbly.  

Nutritional Information:
402 calories, 29 g protein, 23 g total fat (14 g sat.), 16 g carbohydrate, 3 g fiber, 5 g sugar, 107 mg cholesterol, 1540 mg sodium, 10 points


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