Ham and endives au gratin
A recipe from
cooking-ez.com March 6th 202412 K3.3
For 6 people, you will need:
Times:
Preparation | Cooking | Start to finish |
---|
35 min. | 40 min. | 1 hour 15 min. |
Step by step recipe
- 1: Prepare and slice 1 kg endives (head of chicory).
Set aside. - 2: Cut 250 g ham into small pieces.
Set aside.
Note: I'm using ham heel here, but slices will work just as well. - 3: Cut 250 g smoked cheese (here raclette cheese) into small pieces.
Set aside. - 4: Slice 1 shallot.
- 5: In a large frying pan or saucepan over high heat, melt 50 g semi-salted butter and when it has melted and begun to brown slightly (it's a beurre noisette) add the chopped shallot and cook for 1 minute, stirring.
- 6: Add the endives and mix well.
Cook for approx. 3-5 minutes, until just tender. - 7: Add the ham and mix well.
- 8: Add the chopped parsley and ½ lemon juice.
Mix one last time, check the seasoning and remove from the heat. - 9:
Assembling the gratin
Preheat your oven to 180°C (360°F).
Butter a gratin dish and pour the endives + ham into the bottom. - 10: Pour over 350 g Bechamel sauce.
- 11: Finish with the diced cheese.
- 12: Bake for about 50 minutes at 180°C (360°F).
Remarks
You can also bake it in individual cassolettes rather than in a traditional oven dish.
When you prepare the béchamel sauce, you can add a little of the same cheese as in the recipe at the end of cooking, for an even more pronounced taste.
December 21th 2024.