Belgian
👍 Beginner Friendly
35 mineasy
BelgianAppetizer
Recipe Story
origins & traditionsThis traditional endive gratin showcases Belgium's love for chicory endive in a warming, sophisticated preparation. Fresh endive is gently simmered until tender, wrapped in savory ham slices, then arranged in a baking dish and covered with a velvety béchamel sauce enriched with nutmeg. A generous layer of Gruyère creates a golden, bubbling crust. The slight bitterness of the endive beautifully balances the rich cream sauce and salty ham, while the cheese adds depth and complexity. Perfect as a starter for dinner parties or a light lunch accompanied by crusty bread. This dish epitomizes Belgian home cooking - unfussy ingredients transformed through careful technique into something truly special.
Instructions
step by step0/12 done
Preheat oven to 375°F (190°C). Butter a 9x13 casserole dish.
Trim the base of 8 endives and remove any damaged outer leaves. Bring a large pot of salted water to boil.
Add endives to boiling water and simmer for 15 minutes until tender but still holding shape. Drain well and gently squeeze out excess moisture.
For the béchamel: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in 3 tablespoons flour and cook for 2 minutes, stirring constantly.
Gradually add 2 cups milk while whisking continuously to prevent lumps. Continue cooking and stirring until sauce thickens, about 5 minutes.
Season béchamel with salt, black pepper, and a pinch of nutmeg. Remove from heat.
Wrap each cooked endive in a slice of ham, securing the seam side down.
Arrange wrapped endives in prepared casserole dish in a single layer.
Pour béchamel sauce evenly over the endives, ensuring they are well covered.
Sprinkle grated Gruyère cheese over the top.
Bake for 25-30 minutes until golden brown and bubbling.
Let rest for 5 minutes before serving.
Endive and Ham Gratin
3.6 (92)
A classic dish featuring tender endive wrapped in ham, blanketed with creamy béchamel sauce and melted Gruyère, baked until golden and bubbling. Simple yet elegant comfort food.
medium
55 min
4 servings
Ingredients
0 of 9 checked
Main
- 8 pieces lettuce, Belgian endives, trimmed
- 200 grams ham, 8 thin slices
Sauce
- 3 tablespoons butter, plus extra for greasing
- 0.19 cups flour, 3 tablespoons
- 2 cups milk, whole milk, warmed
- 1/4 teaspoons nutmeg, freshly grated
Topping
- 1 1/2 cups cheese-swiss, Gruyère, grated
Seasoning
- 1 teaspoons salt, to taste
- 1/2 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•Choose firm, pale endives without browning for the best flavor.
•Belgian endives can have a pleasant bitterness that balances the rich sauce - don't overcook them or they become mushy.
•If your endives are very bitter, add a teaspoon of sugar to the boiling water.
•You can prepare this dish ahead: assemble completely, cover, and refrigerate for up to 24 hours before baking.
•Add 10 minutes to baking time if starting from cold.
•For variation, add a tablespoon of Dijon mustard to the béchamel or sprinkle breadcrumbs over the cheese for extra crunch.
•Serve with a crisp green salad and crusty bread to soak up the delicious sauce.
