Classic Endives au Jambon Gratin
Classic Endives au Jambon Gratin
Classic DishEndives au jambon
Prep: 25 min • Cook: 35 min. Discover the comforting classic of Belgian endives, delicately braised until tender, then carefully rolled in savory ham. This delightful package is then bathed in a rich, creamy béchamel sauce, generously topped with grated Gruyère cheese, and finally baked to a bubbling, golden-brown perfection.
- Preparation time
- 25 min
- Cooking time
- 35 min
- Total time
- 1 hr
- Servings
- 4
Instructions
Prepare the Endives
- 1Melt 2 tbsp butter in a large skillet over medium heat. Add the endive halves and cook for about 5-7 minutes per side, until lightly browned and slightly softened.
- 2Remove endives from the skillet and let them cool slightly. Pat them dry with paper towels to remove excess moisture.
Make the Béchamel Sauce
- 1In a medium saucepan, melt 2oz butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Do not let it brown.
- 2Gradually whisk in the warm milk until the sauce is smooth. Bring to a simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
- 3Remove from heat. Stir in the grated nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
Assemble and Bake
- 1Preheat your oven to 180°C (350°F).
- 2Wrap each cooked endive half with a slice of ham, trimming if necessary.
- 3Arrange the ham-wrapped endives in a single layer in a baking dish.
- 4Pour the béchamel sauce evenly over the endives.
- 5Sprinkle the grated Gruyère cheese over the top.
- 6Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is golden brown and melted.
- 7Let it rest for a few minutes before serving.
Nutrition Information
- Calories
- 450 kcal
- Protein
- 25 g
- Fat
- 28 g
- Carbs
- 22 g
| Nutrient | Per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Fat | 28 g |
| Carbs | 22 g |
Tips
- Ensure endives are well-cored to remove bitterness. Trimming the leafy outer layer can also help.
- For a richer béchamel, use heavy cream instead of some of the milk, or add an egg yolk at the end off the heat.
- Serve hot with a fresh green salad and crusty bread to sop up the delicious sauce.
