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Spicy Endive & Ham Gratin with Chorizo & Paprika - Image 1

Spicy Endive & Ham Gratin with Chorizo & Paprika

French cuisineBelgian cuisine
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Spicy Endive & Ham Gratin with Chorizo & Paprika

Endive 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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Endives & Ham

  • 8 pcs belgian endives(trimmed and halved lengthwise)
  • 4lb ham(sliced, cooked)
  • 4oz chorizo(spicy spanish, casing removed and diced)

Béchamel Sauce

  • 2oz butter
  • 2oz flour(all-purpose)
  • 16 7/8 fl oz milk(whole)
  • 1/2 tsp nutmeg(grated)
  • 1 tsp paprika(sweet or smoked)
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Topping

  • 4oz gruyère cheese(grated)
  • 2 tbsp breadcrumbs

Instructions

Prepare the Endives

  1. Preheat your oven to 200°C (400°F) and lightly grease a gratin dish.
  2. Bring a large pot of salted water to a boil. Blanch the endive halves for 5 minutes. Drain well and pat dry with paper towels.
  3. Wrap each blanched endive half in a slice of ham. Arrange them snugly in the prepared gratin dish.

Make the Béchamel Sauce

  1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  2. Gradually whisk in the milk until the sauce is smooth. Bring to a simmer, stirring, and cook for 5 minutes until thickened.
  3. Stir in the diced chorizo, paprika, nutmeg, salt, and pepper. Cook for another 2 minutes, allowing the flavours to meld.

Assemble and Bake

  1. Pour the béchamel sauce evenly over the ham-wrapped endives in the gratin dish.
  2. Sprinkle the grated Gruyère cheese and breadcrumbs over the top.
  3. Bake for 25-30 minutes, or until the topping is golden brown and bubbling and the endives are tender.
  4. Let it rest for a few minutes before serving.

Nutrition

Servings
8
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories450.5 kcal180.2 kcal3,604 kcal
Protein25.2 g10.1 g201.6 g
Fat28 g11.2 g224 g
Carbs20.5 g8.2 g164 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.

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