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Endive and Ham Gratin with Creamy Dill - Image 1

Endive and Ham Gratin with Creamy Dill

French cuisineBelgian cuisine
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Endive and Ham Gratin with Creamy Dill

Endive Gratin

Prep: 25 min • Cook: 30 min. A classic Belgian endive and ham gratin, elevated with a touch of fresh dill infused into the creamy béchamel sauce. This comforting dish is baked until the cheese is melted and the top is golden brown and bubbling.

Preparation time
25 min
Cooking time
30 min
Total time
55 min
Servings
4
Course
Side
Complexity
Medium
Units:
Scale:

Ingredients

  • 4 pcs belgian endives(trimmed, halved lengthwise and core removed)
  • 8 pcs ham slices(thinly sliced)
  • 2oz butter
  • 2oz all-purpose flour
  • 16 7/8 fl oz milk(warm)
  • 2 tbsp fresh dill(chopped)
  • 1 tsp nutmeg(freshly grated)
  • 4oz gruyère cheese(grated)
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Instructions

Prepare Endives

  1. Preheat your oven to 180°C (350°F).
  2. Place the prepared endives in a pot of boiling salted water and blanch for 5 minutes. Drain well and pat dry.
  3. Lay a slice of ham flat and wrap one piece of blanched endive in it. Repeat for all endive pieces.

Make Béchamel Sauce

  1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, without browning.
  2. Gradually whisk in the warm milk until the sauce is smooth. Bring to a simmer, stirring constantly, until thickened.
  3. Stir in the chopped fresh dill, grated nutmeg, salt, and pepper to taste.
  4. Remove from heat and stir in half of the grated Gruyère cheese until melted.

Assemble and Bake

  1. Arrange the ham-wrapped endives in a baking dish.
  2. Pour the creamy dill béchamel sauce evenly over the endives.
  3. Sprinkle the remaining Gruyère cheese over the top.
  4. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the top is golden brown.
  5. Let it rest for a few minutes before serving.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450 kcal180 kcal1,800 kcal
Protein22 g8.8 g88 g
Fat30 g12 g120 g
Carbs20 g8 g80 g

Tips

  • Ensure the endives are well-drained after blanching to avoid a watery sauce and gratin.
  • Adjust the amount of dill to your preference; a little goes a long way in adding its distinct aromatic flavor.
  • Serve hot as a main course or a side dish, perhaps with some crusty bread to soak up the extra sauce.

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