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
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.
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.
Tried this recipe?Let us know how it was!
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