Endive and Ham Gratin with Creamy Dill
Endive and Ham Gratin with Creamy Dill
Classic DishEndive 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
Instructions
Prepare Endives
- 1Preheat your oven to 180°C (350°F).
- 2Place the prepared endives in a pot of boiling salted water and blanch for 5 minutes. Drain well and pat dry.
- 3Lay a slice of ham flat and wrap one piece of blanched endive in it. Repeat for all endive pieces.
Make Béchamel Sauce
- 1Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, without browning.
- 2Gradually whisk in the warm milk until the sauce is smooth. Bring to a simmer, stirring constantly, until thickened.
- 3Stir in the chopped fresh dill, grated nutmeg, salt, and pepper to taste.
- 4Remove from heat and stir in half of the grated Gruyère cheese until melted.
Assemble and Bake
- 1Arrange the ham-wrapped endives in a baking dish.
- 2Pour the creamy dill béchamel sauce evenly over the endives.
- 3Sprinkle the remaining Gruyère cheese over the top.
- 4Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the top is golden brown.
- 5Let it rest for a few minutes before serving.
Nutrition Information
- Calories
- 450 kcal
- Protein
- 22 g
- Fat
- 30 g
- Carbs
- 20 g
| Nutrient | Per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 22 g |
| Fat | 30 g |
| Carbs | 20 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.
