Spicy Endive & Ham Gratin with Chorizo & Paprika
Spicy Endive & Ham Gratin with Chorizo & Paprika
Classic DishEndive Gratin
Prep: 25 min • Cook: 35 min. A bold fusion, this gratin infuses the classic Belgian endive and ham with the smoky spice of chorizo and a hint of paprika in the béchamel for a flavourful kick. Perfect for a comforting meal.
- Preparation time
- 25 min
- Cooking time
- 35 min
- Total time
- 1 hr
- Servings
- 8
Instructions
Prepare the Endives
- 1Preheat your oven to 200°C (400°F) and lightly grease a gratin dish.
- 2Bring a large pot of salted water to a boil. Blanch the endive halves for 5 minutes. Drain well and pat dry with paper towels.
- 3Wrap each blanched endive half in a slice of ham. Arrange them snugly in the prepared gratin dish.
Make the Béchamel Sauce
- 1Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- 2Gradually whisk in the milk until the sauce is smooth. Bring to a simmer, stirring, and cook for 5 minutes until thickened.
- 3Stir in the diced chorizo, paprika, nutmeg, salt, and pepper. Cook for another 2 minutes, allowing the flavours to meld.
Assemble and Bake
- 1Pour the béchamel sauce evenly over the ham-wrapped endives in the gratin dish.
- 2Sprinkle the grated Gruyère cheese and breadcrumbs over the top.
- 3Bake for 25-30 minutes, or until the topping is golden brown and bubbling and the endives are tender.
- 4Let it rest for a few minutes before serving.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 25 g
- Fat
- 28 g
- Carbs
- 21 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 25 g |
| Fat | 28 g |
| Carbs | 21 g |
Tips
- Ensure endives are well-drained after blanching to prevent a watery gratin.
- Adjust chorizo quantity based on your desired level of spiciness and paprika type.
- Serve hot, perhaps with a side of crispy potatoes or a fresh green salad for a complete meal.
