This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Endive gratin with cancoillotte
Here is a variation on the classic French recipe for endives with ham. This recipe uses cancoillotte cheese instead of the usual béchamel sauce.
136 K 4/5 (53 reviews)
60 min.
Easy
4.55 €
4 people
5 IngredientsLast modified on: February 5th 2014
For 4 people, you will need:
- 1
500 g endives (head of chicory) - 2
4 tablespoons olive oil - 3
2 slices smoked ham - 4
250 g cancoillotte - 5
2 tablespoons grated cheese - Total weight: 900 grams
Times for this recipe
Preparation: 30 min.
Cooking: 30 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Stage 2 - ⌛ 10 min.
Fry until lightly browned on both sides. Do this in batches if necessary.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 3 - ⌛ 3 min.
Arrange a layer of endives in a gratin dish.
Stage 4 - ⌛ 2 min.
Lay the ham on top.
Stage 5 - ⌛ 2 min.
Add any remaining endives.
Stage 6 - ⌛ 20 min.
Pour 250 g cancoillotte over and top with grated cheese (to give a nicely browned top when cooked).
Cook in the oven for about 20 minutes.
Cook in the oven for about 20 minutes.
Remarks
You can use bà¼ndnerfleisch (Swiss dried beef) brési (French smoked beef from the Franche-Comté region) instead of ham.
If you can't get cancoillotte, just use slices of another cheese, preferably with a soft texture, such as Saint-Nectaire or roblochon.
If you can't get cancoillotte, just use slices of another cheese, preferably with a soft texture, such as Saint-Nectaire or roblochon.
Keeping: A few days in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 20 RDI=2 % | 100 RDI=20 % | 1,200 RDI=60 % | 5,040 RDI: 60 % |
| Per 100 g | 6 RDI=3 % | 2 RDI=0 % | 10 RDI=2 % | 130 RDI=7 % | 560 RDI: 7 % |
| Per person | 20 RDI=6 % | 6 RDI=1 % | 20 RDI=4 % | 300 RDI=20 % | 1,260 RDI: 20 % |
How much will it cost?
- For 4 people : 4.55 €
- Per person : 1.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Endives (head of chicory)
Like these other recipes: Individual creamy endive gratins, Gratin of Endives with Mont d'Or, Thin endive tart, Comtoise endive salad, Ham and endives au gratin, ... See them all 15
Cancoillotte
Like these other recipes: Eggs Arsène, Comtoise stuffed tomatoes, "Haute patate" green beans, Croustipatates, Creamy Comtoise artichoke gratin, ... See them all 11
Olive oil
Like these other recipes: Creamy spinach à la Lombarde, Pan-fried fish fillets, braised cabbage with Noilly Prat, New peas with pesto, Stuffed mushrooms au gratin, Tomato sauce (with fresh tomatoes), ... See them all 552
Smoked ham
Like these other recipes: Kérinou slices, Melting Epoisses on toast , "Buttonhole" quail eggs, Hearty leek and sprout soup, Dauphinoise potatoes with Serano ham, ... See them all 30
Other recipes you may also like
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis. October 3rd 2010349 K5 1 hour 25 min.
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted. November 3rd 2011271 K 14.7 1 hour 30 min.
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg. September 10th 2018226 K3.8 1 hour 15 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011302 K4.7 55 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017483 K4.2 2 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.