Here’s a classic French-style recipe for Endives with Ham Gratin (Endives au Jambon Gratinée)—rich, creamy, and perfect for a cozy dinner. 🧀🍴
Ingredients (Serves 4)
- 6 endives (Belgian endives or chicory)
- 4 slices cooked ham
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 pinch nutmeg
- Salt and pepper, to taste
- ½ cup grated Gruyère or Emmental cheese
- Optional: lemon juice for trimming endives
Instructions
1. Prepare the Endives
- Trim the base of each endive and remove any wilted outer leaves.
- Optional: Rub the cut ends with a little lemon juice to prevent bitterness.
- Boil endives in salted water for 10–15 minutes, until tender but firm.
- Drain and gently squeeze out excess water.
2. Make the Béchamel Sauce
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth and thickened.
- Season with salt, pepper, and a pinch of nutmeg.
3. Assemble the Gratin
- Wrap each endive in a slice of ham and place in a buttered baking dish.
- Pour the béchamel sauce evenly over the wrapped endives.
- Sprinkle grated cheese on top.
4. Bake
- Preheat oven to 375°F (190°C).
- Bake for 20–25 minutes, until the top is golden and bubbly.
5. Serve
- Serve hot as a main course with mashed potatoes or as a side dish.
- Garnish with fresh parsley if desired.
Tips & Variations
- For a lighter version, use half milk and half vegetable stock for the béchamel.
- Add a pinch of mustard to the béchamel for a subtle kick.
- Replace ham with smoked salmon for a modern twist.
💡 Fun Fact:
This dish is a French classic that balances bitter endives, salty ham, and creamy cheese sauce—it’s comfort food with a gourmet touch.
If you want, I can also give a “quick 30-minute version” that uses microwaved endives and shortcut béchamel but still tastes authentic.
Do you want me to do that?
