Belgian Endive and Ham Gratin (Endives au Jambon)
Known in French as “Endives Au Jambon”, this Belgian Endive and Ham Gratin is a typical dish from Northern France and Belgium. Endives are wrapped in ham slices, smothered in a thick layer of voluptuous Mornay Sauce and baked until bubbly perfection. It’s a great contrast of pleasantly bitter verdure under creamy deliciousness. This is a simple recipe to make at home that always pleases the whole family. And so you’re well equipped to make this recipe, here are a few details on its key components: endives, Mornay sauce and…
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 4 large endives (175g-200g each)
- 1/2 tsp salt
- 4 slices of Parisian Ham
- For the Mornay sauce:
- ¼ cup (62g) unsalted butter
- 1/2 cup (62g) all purpose flour
- 2 cups (500ml) 2% milk
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg
- 1/2 cup (50g) hard mountain cheese, grated (Emmental or Gruyere)
Instructions
- 1
Pre-heat your oven to 350°F (180°C) with a rack in the middle.
- 2
Step 1 - Bring a large pot of water to a boil. Add the endives and salt, and simmer for 45 minutes until the endives are fork-tender. Take the endives out and transfer into a colander to drain and cool. Once the endives are cool enough to handle, squeeze them gently (leaf side down) over the sink to drain all the excess water. Squeeze them as much as possible, but without damaging them. Set aside.
- 3
Step 2 - Make the Mornay Sauce. Melt the butter in a medium saucepan over medium heat. Sprinkle with the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms that leaves the edges of the pan clean. Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil, and keep stirring until the sauce thickens. Remove from the heat and stir in the grated cheese, black pepper and nutmeg. Adjust seasoning if needed (salt) and set aside.
- 4
Step 3 - Wrap each endive in a slice of ham and place them in a baking dish, side by side, nice and tight. Cover with the Mornay Sauce and sprinkle with black pepper.
- 5
Bake for 35 to 45 minutes, until bubbly. Let cool for 10-15 minutes before serving.