Belgian Endive And Ham Gratin Endives Au Jambon Recipe

I absolutely love this recipe because it combines the savory goodness of ham with the cheesy decadence of Gruyère in a beautiful, runny béchamel sauce that just feels like a warm hug on a plate. Plus, cooking endives this way transforms them from basic to gourmet, making me feel like a total chef when serving this delightful dish at any gathering.

The classic dish I love that combines comforting flavors is Belgian Endive And Ham Gratin, or, as the French say, Endives au Jambon. It melds tender Belgian endives with savory ham and tops off the dish with creamy Gruyère cheese.

Then there’s the sauce—a béchamel made from butter, flour, and whole milk, seasoned with nutmeg. Rich and deep, the dish is that perfect combination of sweet and savory (endives can also be a bit bitter) that the French excel at.

Ingredients

Belgian Endives:
Containing few calories but rich in fiber and full of vitamins.

Ham:
An excellent protein source that adds a savory, umami taste.

Gruyère Cheese:
Nutty and creamy, this nut milk offers an excellent source of both calcium and protein.

Nutmeg:
Contributes warmth and spice, boosting the fragrant attributes.

Whole Milk:
A base that is creamy and replete with calcium and vitamin D.

Ingredient Quantities

• 8 Belgian endives
• 8 slices of ham
• 1 cup grated Gruyère cheese
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 teaspoon nutmeg
• Salt to taste
• Black pepper to taste

Instructions

1. Set your oven to 375°F (190°C) to begin the preheating process.

2. Cut away the base and any outer leaves that are damaged from the Belgian endives.

3. Prepare a big pot of water with salt that boils. Add the endives and let them cook for around 10-15 minutes until they become soft and tender. Make sure to drain them nicely and dry them well. Use a kitchen towel to sop up any water and moisture that may remain on the endives.

4. In a medium pot, melt the unsalted butter. Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux.

5. Whisk the whole milk in slowly and ensure that there are no lumps. Then, cook it until it becomes thick and forms a sauce similar to béchamel.

6. Add the grated Gruyère cheese to the sauce, keeping some aside for the topping, and stir until melted. Season with salt, black pepper, and nutmeg to taste.

7. Take cooked endives and wrap them in ham. Place the endives in a baking pan that has been buttered.

8. Evenly pour the cheese béchamel sauce over the endives that are tightly wrapped in the blanket of ham.

9. Dust the reserved Gruyère cheese on top.

10. Preheat the oven to 350°F (175°C). Bake the gratin in the oven that has been preheated for 25-30 minutes until it is golden and bubbly. Serve it hot.

Equipment Needed

1. Oven
2. Large pot
3. Medium pot
4. Baking pan
5. Cutting board
6. Knife
7. Whisk
8. Wooden spoon or spatula
9. Grater
10. Measuring cups and spoons
11. Kitchen towel

FAQ

• Can I use a different type of cheese?Indeed, Gruyère is the traditional cheese, but you can swap it out for Emmental or a mild cheddar without the flavor suffering.
• How do I prevent the endives from becoming bitter?To reduce bitterness, trim the cores from each endive, and then blanch the endives in boiling water for a brief moment.
• Can this dish be prepared in advance?The dish can be put together and stored in the refrigerator until you are ready to serve it. When you are ready, finish the dish in the oven. You will need to add some additional time to the baking process to ensure it is heated all the way through.
• Is there a gluten-free option for the béchamel sauce?To make the béchamel sauce gluten-free, use a gluten-free flour blend in place of the all-purpose flour.
• What type of ham is best to use?For easy wrapping around the endives, use ham that has been cooked and cut into thin slices. Deli-style ham or leftover baked ham works well for this application.
• Can I add other seasonings?You can absolutely enhance the dish with seasonings such as garlic powder or fresh herbs, depending on your preference.

Substitutions and Variations

Substitute Napa cabbage or little gem lettuce for Belgian endives.
Replace the ham with turkey slices or prosciutto.
Substitute Emmental or Comté cheese for Gruyère cheese.
Substitute whole milk with almond milk or oat milk for a dairy-free option.
Use ground mace or allspice for a slightly different taste.

Pro Tips

1. Dry Endives Thoroughly After boiling the endives, ensure they are thoroughly dried to prevent excess moisture from diluting the béchamel sauce. Pat them dry with a kitchen towel and perhaps let them sit for a few extra minutes to air dry.

2. Enhance the Flavor of the Bechamel For an extra depth of flavor, consider adding a pinch of mustard powder or a splash of white wine to the béchamel sauce before incorporating the Gruyère cheese.

3. Crispy Topping For an extra crispy and flavorful topping, mix some breadcrumbs with the reserved Gruyère cheese and sprinkle this mixture over the béchamel sauce before baking.

4. Herb Infusion Infuse the milk with fresh herbs like thyme or bay leaf by gently heating them together before making the béchamel. Strain the herbs out before adding the milk to the roux.

5. Ham Quality Use high-quality ham, preferably one that is thinly sliced and slightly smoked, as it will enhance the overall taste profile and complement the richness of the endives and sauce.