Belgian endive au gratin –If you’re looking for a comforting French dish that combines the slight bitterness of Belgian endive with the savory richness of ham, then this Belgian Endive and Ham Gratin (Endives au Jambon) is the perfect recipe for you. It’s packed with flavor and is sure to be a hit at the dinner table. Let’s dive in!
Belgian Endive and Ham Gratin
This dish features tender Belgian endives wrapped in delicious ham, smothered in a creamy béchamel sauce, and topped with golden melted cheese. It’s the comfort food you didn’t know you needed!
Ingredients
- 4 large Belgian endives
- 8 slices of ham (preferably cooked)
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 2 cups of milk
- 1 cup of grated Gruyère cheese
- Salt and pepper to taste
- 1 tablespoon of Dijon mustard (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Start by trimming the base of the endives and remove any damaged outer leaves. Boil them in salted water for about 8-10 minutes until slightly tender. Drain and set aside to cool.
- Once cooled, wrap each endive with a slice of ham and arrange them in a baking dish.
- In a saucepan, melt the butter over medium heat. Add the flour, stirring continuously for about a minute to create a roux.
- Gradually whisk in the milk until the mixture thickens and becomes smooth. This should take about 5-7 minutes.
- Once thickened, remove the béchamel sauce from heat. Stir in half of the Gruyère cheese, salt, pepper, and Dijon mustard if using.
- Pour the sauce generously over the ham-wrapped endives in the baking dish. Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25-30 minutes until the top is bubbly and golden brown.
- Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley.
Enjoy this delightful dish warm as a main course paired with a light salad or as a delectable side. It’s sure to impress your family and friends! Bon appétit!