The Belgian classic: cooked witloof rolled in ham and covered in a creamy cheese sauce, baked until golden.
Prep 20 minCook 40 minServes 4
The result: baked witloof with ham and cheese.
Ingredients
8 heads of witloof
8 slices of cooked ham
50 g butter
50 g plain flour
500 ml milk
150 g grated cheese (such as Gruyère or a mature hard cheese)
nutmeg, pepper and salt
Method
Cut out the bitter little cone at the base of each head with a small knife and rinse briefly.
Cook the witloof for 10 to 15 minutes in water until soft. Drain well and gently press dry so the sauce does not turn watery.
Preheat the oven to 200 °C. Melt the butter, stir in the flour and add the milk little by little, stirring constantly. Let the sauce thicken, season with nutmeg, pepper and salt and stir in half of the cheese.
Roll each head in a slice of ham and place them side by side in a baking dish.
Pour the sauce over, sprinkle with the remaining cheese and bake for 20 to 25 minutes until golden. Delicious with mashed or boiled potatoes.
Tip. Still a bitter edge? Cut the cone out a little deeper.
