Ham and endives au gratin


Ham and endives au gratin
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.
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Last modified on: March 6th 2024

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
33 min.40 min.1 hour 13 min.
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Step by step recipe


Stage 1 - 15 min.
Ham and endives au gratin
Prepare and slice 1 kg endives (head of chicory).

Set aside.

Stage 2 - 3 min.
Ham and endives au gratin
Cut 250 g ham into small pieces.

Set aside.

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

Stage 3 - 3 min.
Ham and endives au gratin
Cut 250 g smoked cheese (here raclette cheese) into small pieces.

Set aside.

Stage 4 - 3 min.
Ham and endives au gratin

Stage 5 - 5 min.
Ham and endives au gratin
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.

Stage 6 - 5 min.
Ham and endives au gratin
Add the endives and mix well.

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

Stage 7 - 1 min.
Ham and endives au gratin
Add the ham and mix well.

Stage 8 - 1 min.
Ham and endives au gratin
Add the chopped parsley and ½ lemon juice.

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

Stage 9 - 3 min.
Ham and endives au gratin

Assembling the gratin


Preheat your oven to 180°C (360°F).

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

Stage 10 - 2 min.
Ham and endives au gratin
Pour over 350 g Bechamel sauce.

Stage 11 - 2 min.
Ham and endives au gratin
Finish with the diced cheese.

Stage 12 - 30 min.
Ham and endives au gratin
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,891 Kcal or 12,104 Kj134 gr128 gr205 gr
145 %51 %12 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
145 Kcal or 607 Kj7 gr6 gr10 gr
7 %3 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
482 Kcal or 2,018 Kj22 gr21 gr34 gr
24 %9 %2 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 6 people : 9.83 €
  • Per person : 1.64 €

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)Endives (head of chicory): You can check-out other recipes which use it, like for example: How to prepare endives , Individual creamy endive gratins, Comtoise endive salad, Gratin du Nord, Endives "bonne femme", ... All
Bechamel sauceBechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Gratin slices with spinach, Stuffed artichokes au gratin, Spinach and cauliflower with sesame béchamel sauce, Spinach and hard-boiled egg gratin, Montlebon toast, ... All
HamHam: You can check-out other recipes which use it, like for example: French toast "cordon bleu", Rice à l'italienne, Endives , Croque-monsieur potatoes, Ham "friand" pie, ... All
Smoked cheeseSmoked cheese: You can check-out other recipes which use it, like for example: Cockles and cabbage with smoky cream sauce, Scrambled eggs and leeks on toast, Smoky canapés, Spiced butternut gratin, ... All
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