I happen to be a person that doesn't like a lot of sauce. However it's hard to make a very small batch of béchamel so I included a recipe that makes 2 cups (500ml). I used about 1 1/4 cups (about 310ml) but feel free to use all of it if you like sauce, especially if you bake the endives in a larger gratin dish. (Mine is a long, vintage orange one, with not a lot of room around it.) As for serving size, I'd figured this was enough for four people, but we ended up eating almost all of them, they were so good. The few that we were able to resist, were great reheated the next day.Note that the butter-braised Belgian endive spears are good on their own. No need to sauce and add cheese; they're a wonderful side dish on their own.