Belgian endive with cheese and ham in a raclette pan

Preparation

Cut the Belgian endive into cubes of about 1 cm or use whole mini Belgian endives.

Let the Belgian endive caramelize in a pan and season with pepper, salt, and nutmeg.

Meanwhile, cut the cooked ham into cubes of ± 1 cm (slightly larger than the endive cubes).

Mix the Belgian endive with the ham cubes.

Prepare a classic cheese sauce of your choice.

Keep the Belgian endive-ham mixture and/or the sauce warm on a FRITEL warming plate.

In the raclette pans:

Spoon some of the Belgian endive-ham mixture into a raclette pan.

Spoon cheese sauce over it and sprinkle with grated cheese.

Gratinate under the raclette grill until golden brown and bubbling.