Name: Modern Endives au Jambon Gratin with Smoked Ham
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 6 pcs endives (medium); 6 pcs smoked ham (slices, about 100g, thinly sliced); 100 g gruyère cheese (shredded); 500 ml milk (full-fat); 50 g butter; 50 g flour (all-purpose); 0.25 tsp nutmeg (freshly grated); 0.5 tsp salt (or to taste); 0.25 tsp black pepper (freshly ground)

Gratin of Belgian endives with tender smoked ham, baked until golden and bubbling, then topped with fresh chives for a vibrant finish.

Prep: 20 min • Cook: 30 min. A refined take on the classic French Endives au Jambon, featuring delicately blanched endives and quality smoked ham, all enveloped in a light, creamy Gruyère béchamel sauce, then baked to golden perfection until bubbly and inviting.

Preparation time: 20 min
Cooking time: 30 min
Total time: 50 min
Servings: 6

Instructions

Preparation

1Preheat your oven to 200°C (390°F).
2Trim the base of the endives and remove any tough outer leaves. Cut a small cone out of the core to reduce bitterness. Blanche the endives in boiling salted water for 5-7 minutes until slightly tender. Drain them well and gently squeeze out excess water.

Béchamel Sauce

1Melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
2Gradually pour in the milk, whisking constantly to prevent lumps. Continue to cook, stirring, until the sauce thickens to a smooth consistency, about 5-7 minutes.
3Season the béchamel with salt, pepper, and freshly grated nutmeg. Stir in half of the shredded Gruyère cheese until melted and smooth.

Assembly and Baking

1Wrap each blanched endive with a slice of smoked ham. Place the wrapped endives snugly in a gratin dish.
2Pour the béchamel sauce evenly over the endives. Sprinkle the remaining Gruyère cheese over the top.
3Bake in the preheated oven for 20-25 minutes, or until the gratin is golden brown and bubbling. Let it rest for a few minutes before serving.

Instructions

Preparation

1Preheat your oven to 200°C (390°F).
2Trim the base of the endives and remove any tough outer leaves. Cut a small cone out of the core to reduce bitterness. Blanche the endives in boiling salted water for 5-7 minutes until slightly tender. Drain them well and gently squeeze out excess water.

Béchamel Sauce

1Melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
2Gradually pour in the milk, whisking constantly to prevent lumps. Continue to cook, stirring, until the sauce thickens to a smooth consistency, about 5-7 minutes.
3Season the béchamel with salt, pepper, and freshly grated nutmeg. Stir in half of the shredded Gruyère cheese until melted and smooth.

Assembly and Baking

1Wrap each blanched endive with a slice of smoked ham. Place the wrapped endives snugly in a gratin dish.
2Pour the béchamel sauce evenly over the endives. Sprinkle the remaining Gruyère cheese over the top.
3Bake in the preheated oven for 20-25 minutes, or until the gratin is golden brown and bubbling. Let it rest for a few minutes before serving.

Nutrition Information

Calories: 451 kcal
Protein: 25 g
Fat: 30 g
Carbs: 19 g

Nutrient	Per serving
Calories	451 kcal
Protein	25 g
Fat	30 g
Carbs	19 g

Tips

To reduce bitterness further, soak endives in cold water with a squeeze of lemon juice for 15 minute
For an extra crispy topping, mix a tablespoon of breadcrumbs with the remaining Gruyère before sprin
Serve immediately as a comforting main course, perhaps with a side of crusty baguette.