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Endives Gratin with Ham a French Bistro Classic

Looking for a great dish for cold-weather activities? Easy to make ahead and serve when you are ready, Endives au Gratin is a Belgian dish typically from Northern France and Belgian. The dish consist of endives wrapped in ham slices served in butter and a bechamel sauce. After outdoor activities, this dish satisfies a hungry crowd.

Endives au Gratin

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Au gratin dishes are traditional fare from northern France and the Haute Savoie. This recipe is easy to make and served with a green salad is perfect for lunch or a light dinner.

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Prep Time 25

Cook Time 30

Total Time 55

Course Lunch Dish

Cuisine French, Provencal

Servings people

Ingredients

6 endives
1/2 lemon
Béchamel Sauce See recipe*
6 slices Cooked Ham The slices should not be too thin
7 oz Emmental cheese
salt
butter for baking dish

Instructions

Make the bechamel sauce following the recipe in the notes below.
Clean the endives, remove the first leaf and cut a little bit towards the core.
Boil water with salt and lemon juice, add the endives and cook them until tender. You can check if tender with the tip of the knife.
Remove endives from boiling water and cool them in cold water.
When cold, squeeze them to remove all the water but keep their shape. Wrap each endive with a slice of ham and depose in your buttered baking dish, keep them close to each other.
Pour the hot bechamel sauce on top, add the shredded cheese and bake for 30 minutes at 180ºC (350ºF) or until you have a nice golden brown colour.

Notes

You can serve this dish hot with a delicious green salad.

Recipe for the bechamel sauce.

Keyword Endive, Ham, Vegetable

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Tags:Endives,French Bistro,French Cuisine,Lunch

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Endives Gratin with Ham a French Bistro Classic