Endives with Ham Gratin: A Traditional and Gourmet Recipe

Endives au gratin with ham is a classic French comfort dish, perfect for chilly evenings. The slight bitterness of the endives mellows beautifully when baked in a creamy béchamel and melted cheese. Here’s a traditional yet gourmet version of this beloved recipe.

Ingredients (serves 4)

For the endives:

• 8 medium endives

• 1 tbsp butter

• 1 tbsp sugar

• Juice of half a lemon

• Salt and pepper

• 8 thin slices of quality cooked ham (such as Paris ham or Jambon de Paris)

For the béchamel sauce:

• 50g butter

• 50g flour

• 500ml whole milk, warmed

• Freshly grated nutmeg

• Salt and white pepper

• 100g grated Gruyère cheese (reserve 2 tbsp for topping)

For the gratin:

• Butter for greasing

• 2 tbsp breadcrumbs (optional)

• Extra Gruyère for topping

Instructions

1. Preparing the endives:

• Trim the base of the endives and remove any outer leaves that are wilted.

• In a large pan, melt the butter over medium heat. Add the endives, sugar, lemon juice, salt, and pepper. Toss to coat.

• Add enough water to come about 1cm up the sides of the pan. Cover and simmer for 30-40 minutes until tender, turning occasionally. The endives should be golden and caramelized in places.

• Drain well and let cool. Once cool enough to handle, wrap each endive in a slice of ham.

2. Making the béchamel:

• In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes (this is a roux; don’t let it color).

• Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring continuously until the sauce thickens (about 5–7 minutes).

• Season with nutmeg, salt, and white pepper. Remove from heat and stir in most of the grated Gruyère until melted.

3. Assembling the gratin:

• Preheat the oven to 200°C (390°F).

• Lightly butter a baking dish large enough to hold the endives in a single layer.

• Pour a thin layer of béchamel sauce on the bottom. Arrange the ham-wrapped endives snugly in the dish.

• Cover evenly with the remaining béchamel sauce. Sprinkle with the reserved Gruyère and breadcrumbs (if using) for extra crispiness.

4. Baking:

• Bake for 20–25 minutes, until the top is golden brown and bubbling.

• For an extra gourmet finish, you can briefly broil for the last 2–3 minutes for a deeper color.

5. Serving:

• Let rest for 5 minutes before serving. This dish pairs wonderfully with a simple green salad dressed with vinaigrette to cut through the richness.

Gourmet Tips:

• Add a twist: Incorporate a handful of sautéed wild mushrooms between the endives.

• Cheese variation: Substitute part of the Gruyère with Comté or Emmental for a different flavor profile.

• Herb infusion: Add a bay leaf or thyme to the milk when warming it for the béchamel, then strain it out.

• Wine pairing: A crisp, dry white wine like Chablis or Sancerre complements the dish beautifully.

Enjoy this timeless French classic, where simplicity meets indulgence in every bite.