Endives au jambon (Belgian endive gratin with ham)
This comforting dish combines lesser-used endive with ham and a creamy, cheesy sauce.
Servings: 1 approx
Calories: 762kcal
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Ingredients
- 2 Belgian endives small-medium sized
If boiling endive
- 1 pinch salt
If braising endive
- ½ tablespoon butter
- ½ tablespoon water
- 1 teaspoon sugar
- 1 pinch salt and pepper
For Mornay sauce
- 1 tablespoon butter
- 1 tablespoon all purpose flour plain flour
- ⅔ cup milk whole/full fat, gently warmed on stove or in microwave
- 1 pinch salt
- 1 pinch pepper
- 1 pinch nutmeg
- ½ cup Gruyere cheese grated, or eg Comte
To make gratin
- 2 slices cooked ham French-style if possible
- 2 tablespoon Gruyere cheese grated, or eg Comte
Instructions
Preparing endive - one of these 2 methods
- Wash the endives and remove any tough end from the stem and damaged outer leaves, but ensure you leave enough of the stem end attached to hold it together.
- You have a choice in how to prepare the endive - see pros and cons above of each method. If you choose to boil, bring a pot of water to a boil then add some salt and the endives. Cover, reduce the heat to a simmer and cook until the endives are tender to a knifepoint, around 30 - 40 minutes. Carefully remove the endives from the water, trying to keep the whole piece intact, and drain on kitchen paper to remove excess water.
- Alternatively, you can braise the endives. Warm the butter in a small skillet/frying pan (one that has a lid) over a medium-low heat. Add the endives and cook, turning regularly, to gently brown on all sides. This should take around 5 minutes.
- Add the water, sugar and a little salt and pepper to the skillet and reduce the heat, cover with the lid and leave to gently braise for around 10 - 15 minutes until the endives are tender. Remove from heat and let cool slightly and drain off any excess liquid.
To prepare Mornay sauce (while endives cook)
- As the endives are cooking, by either method, prepare the Mornay sauce. Warm the butter over a medium-low heat in a heavy based saucepan. Add the flour and mix in then cook a minute or two, stirring regularly, so that the mixture bubbles gently and becomes pale and nutty smelling.
- Gradually add the warm milk, a little at a time, and stir/whisk in after each addition so that the liquid is incorporated and you have a smooth paste, then smooth sauce as you add more. Keep adding until you have added all of the milk. Add the salt, pepper and nutmeg then continue to warm over a medium-low heat to thicken the sauce.
- Once the sauce is still pourable but thickened, remove from the heat and add the cheese. Use the warmth of the sauce to melt the cheese into the sauce as you stir to mix.
To make gratin
- Preheat the oven to 400F/200C.
- Wrap each endive in a slice of ham and place them next to each other in a small baking dish, ham join side down. Pour over the Mornay sauce, making sure the ham is completely covered.
- Top the endives with a little extra grated cheese then place in the preheated oven and bake for around 15 - 20 minutes until the top is gently browned and golden. Serve warm (watch it will be very hot when it's first out the oven).
Video
Notes
Each endive I used was around 80 - 100g (3 - 3.5oz) - you can use smaller or larger endives, but cooking time will vary accordingly, and you may want a little more or less sauce, smaller/larger slices of ham etc. The quantity of sauce here was relatively generous so could also work for 3 endives.
You could serve just one rather than two endives per person as well, with additional sides such as a salad to balance out the richness of the dish.
Nutrition
Calories: 762kcal | Carbohydrates: 19g | Protein: 46g | Fat: 56g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 1727mg | Potassium: 726mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1751IU | Vitamin C: 3mg | Calcium: 1217mg | Iron: 2mg
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