Endive and Ham Gratin
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 the rich, satisfying taste of cheese and ham. Perfect for a cozy meal or special occasion.
Servings: 2
Calories: 450kcal
Ingredients
- 4 large Belgian endives, braised
- 4 slices ham, jambon blanc or black forest
- 5 ounces Swiss Gruyere, grated
BÉCHAMEL SAUCE
- 2.5 tablespoons butter
- 3.5 tablespoons flour
- 2 cups cold milk
- 0.5 teaspoon salt
- Ground white pepper, to taste
- Pinch nutmeg, to taste
Instructions
Prepare the endives:
- 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.
Make the Béchamel:
- 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 foam for approximately 2 minutes without changing color from a buttery yellow. Remove from heat.
- When the bubbling stops, pour in all but ½ a cup of the hot milk, whisking vigorously to thoroughly blend. Then, whisk more slowly over moderate high heat, scraping the bottom and sides of the pan. When the sauce cools, allow it to simmer for 1 minute. Continue stirring with a whisk, and thinning out the sauce as necessary, with drops of milk. The sauce should be thick enough to coat a spoon. Whisk in the salt, pepper and 3 to 4 grates of nutmeg. Season to taste.
Bake the Endive and Ham Gratin:
- Pour the Béchamel 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.
Notes
Did you know? Cooking au gratin is a technique rather than exclusively a preparation. Anything that can be sliced thin, layered with a cream sauce and baked is material for a gratin: fennel, leeks, crabmeat, celeriac, eggplants, any many other ingredients can form part of a gratin.