Endive and Ham Gratin is a classic French dish that brings together tender, braised endives wrapped in savory ham, smothered in creamy Béchamel sauce, and topped with melted Gruyere cheese. This comforting and elegant recipe is ideal as a warm side dish or a light main course, showcasing the subtle, earthy flavor of endives with […]
Preheat the oven to 450°F. Remove excess moisture from the endives with absorbent paper. Place on the ham slices. Roll the ham around the endives. Place the open side face down in a baking dish.
Melt the butter in a saucepan. Mix in the flour using a wooden spoon to create a smooth, loose paste. Stir over moderate heat, allowing the butter and flour to for approximately 2 minutes without changing color from a buttery yellow. Remove from heat.
Pour the sauce on top. Sprinkle with grated cheese. Place the dish on an oven rack. Bake for 30 minutes. Cook on maximum heat or grill. Glaze the top until the cheese becomes nicely golden brown. Serve the Belgian endives gratin rolled in ham hot.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Belgian endive turns bitter if it's overcooked or browned too hard — braise it gently and keep the color pale. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
