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Ham and endives au gratin

Name: Ham and endives au gratin
Prep time: 33 min
Cook time: 40 min
Total time: 1 h 13 min
Yield: 6 people
Cuisine: French
Ingredients: 1 kg endives (head of chicory); 250 g ham; 250 g smoked cheese; 1 shallot; 50 g semi-salted butter; Parsley; ½ lemon; 350 g bechamel sauce; Salt; Pepper

You may already be familiar with the classic endives au gratin, but here's a new version where the endives are thinly sliced and pan-fried.

34 K 3/5 (5 reviews)338359

Duration

1 hour 15 min.

Difficulty

Easy

Last modified on: November 5^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 6 people, you will need:

1 1 kg endives (head of chicory)
2 250 g ham
3 250 g smoked cheese
4 1 shallot
5 50 g semi-salted butter
6 Parsley
7 ½ lemon
8 350 g bechamel sauce
9 Salt
10 Pepper
Total weight: 1,990 grams

Times for this recipe

Preparation

35 min.

Cooking

40 min.

All in all

1 hour 15 min.

Preparation 35 min.

Cooking 40 min.

When should you start or finish this recipe?

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

Step 1 - ⌛ 15 min.

Prepare and slice 1 kg endives (head of chicory).

Set aside.

Step 2 - ⌛ 3 min.

Cut 250 g ham into small pieces.

Set aside.

Note: I'm using ham heel here, but slices will work just as well.

Step 3 - ⌛ 3 min.

Cut 250 g smoked cheese (here raclette cheese) into small pieces.

Set aside.

Step 4 - ⌛ 3 min.

Slice 1 shallot.

Step 5 - ⌛ 5 min.

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.

Step 6 - ⌛ 5 min.

Add the endives and mix well.

Cook for approx. 3-5 minutes, until just tender.

Step 7 - ⌛ 1 min.

Add the ham and mix well.

Step 8 - ⌛ 1 min.

Add the chopped parsley and ½ lemon juice.

Mix one last time, check the seasoning and remove from the heat.

Step 9 - ⌛ 3 min.

Assembling the gratin

Preheat your oven to 180°C (360°F).

Butter a gratin dish and pour the endives + ham into the bottom.

Step 10 - ⌛ 2 min.

Pour over 350 g bechamel sauce.

Step 11 - ⌛ 2 min.

Finish with the diced cheese.

Step 12 - ⌛ 30 min.

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.

Keeping: 1 or 2 days in the fridge, protected by cling film.

Source: From a recipe by chef Benjamin Bajeux.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=10 %	5 g RDI=2 %	10 g RDI=14 %	142 kcal RDI=7 %	595 kJ RDI=7 %
Per person	22 g RDI=34 %	18 g RDI=7 %	35 g RDI=48 %	471 kcal RDI=24 %	1,973 kJ RDI=24 %
Whole recipe	134 g RDI=206 %	107 g RDI=40 %	209 g RDI=286 %	2,828 kcal RDI=141 %	11,839 kJ RDI=141 %