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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 with Ham

Endives au Gratin

blankLet’s Eat the World - Cook’n With Class Experiences
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.
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Lunch Dish
Cuisine French, Provencal
Servings 6 people

Ingredients
 
 

  • 6 Endives
  • 1/2 Lemon
  • Bechamel 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
Tried this recipe?Let us know how it was!

Other Winter Dishes:

Classic Cassoulet
This recipe is a perfect Sunday afternoon, culinary project. Enjoy the warm, rich flavours on a cool-weather day with some red wine from France.
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Classic Cassoulet Recipe
Coquilles Saint-Jacques
This recipe was adapted from Saveur Magazine.
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Coquilles Saint-Jacques Recipe
Boeuf Bourguignon
Boeuf Bourguignon or Beef Burgundy, a traditionally slow simmered, red wine braised beef stew with salt pork (lardons), onions and mushrooms served over egg noodles, rice or potatoes.
Check out this recipe
Boeuf Bourgignon @CocoaandLavender
Croque Monsieur and Madame
Croque Monsieur is a classic bistro cafè style french sandwich (think sophisticated ham and cheese) best served on Pain de Mie or any Brioche-like bread with ham, Gruyère cheese and Béchamel sauce and traditionally baked in the oven. Add a poached or sunny side up egg, and it becomes the Croque Madame.
Check out this recipe
Croque Monsieur Madame @DavidScottAllen

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Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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