Ham and Endive Gratin

Embrace the comfort of French cuisine with our Ham and Endive Gratin recipe. This classic dish combines the subtle bitterness of endives with the savory richness of ham, all enveloped in a creamy béchamel sauce and baked to golden perfection. It’s a perfect balance of flavors and textures, making it a beloved comfort food in many households. Ideal for a hearty family dinner or as a satisfying main course, this gratin is simple to prepare yet rich in taste. Whether you’re a fan of French gastronomy or just looking for a new recipe to try, our Ham and Endive Gratin is sure to impress with its comforting warmth and delicious layers.

(1)

Preparation 1 h 00
Baking 25 min
Servings 4
Level Intermédiaire

Ustensils
Affiliate links

Saucepan Buy

The photo shows the utensil: Cutting board

Cutting board Buy

The photo shows the utensil: Peeling knife

Peeling knife Buy

The photo shows the utensil: Rectangular oven dish

Rectangular oven dish Buy

Note

If your pan is too small, brown the endives in two batches, using half the butter each time.

Preparation steps

Step 1
Make the béchamel by following the steps in the linked recipe.
Set aside.
Step 2
Cut off endive stems and remove any damaged leaves.
Cut each endive in half lengthways.
Step 3
Melt the butter in a frying pan and place the endives on top.
Brown each side for 3 minutes over medium heat, covered.
Step 4
Gather the endives in pairs and roll them up with a slice of ham.
Step 5
Place a small amount of béchamel sauce and the rolled endives in the ovenproof dish.
Pour the rest of the béchamel over the entire dish.
Step 6
Sprinkle with grated Gruyère and bake for 25 minutes at 180 degrees Celsius on a fan oven.
Baking information
- Temperature 180°C
- Heat rotary
- Baking time 25 min