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
- 6 Endives
- 1/2 Lemon
- Bechamel sauce See recipe*
- 6 Slices Cooked Ham The slices should not be too thin
- 7 oz Emmental Cheese
- Butter for baking dish
- 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.