Belgian Endive and Ham Gratin

A perfect homey dish from the season between winter and spring.

Course Main Course
Cuisine French
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6
Author Francois


Pre cook the endive

  • 6 each Belgian endive
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • to taste sea salt and black pepper

Making the bechamel sauce

  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1.5 cups milk
  • a few grates nutmeg

To finish the gratin

  • 6 slices ham
  • 1/4 cup cheese, Gruyere, cheddar, Swiss grated


Pre cook the endive

  1. Preheat oven to 350 degrees. Trim the bottom end off the endive and any outer leaves that are discolored. Endive should be very white with hints of yellow. If there is green than it has been exposed to light and will be more bitter.

  2. Rub butter in a gratin dish and put endives in. Season with sugar, sea salt and black pepper, cover with aluminum foil and roast for one hour.

Making the bechamel sauce

  1. Melt butter in a heavy sauce pan.

  2. Whisk in flour and continue cooking for five minutes, stirring constantly.

  3. Whisk in milk and cook over medium heat till thickened. Season with salt, pepper and a few grates of nutmeg.

To finish the gratin

  1. Wrap each endive in one slice of ham and put back into your gratin dish.

  2. Cover with sauce and grated cheese, and bake for 30 minutes, or until bubbling and hot. Enjoy with roasted meats, chicken or a big green salad.