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.
15 K 3.3/5 (4 reviews)
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Last modified on: March 6th 2024
For 6 people, you will need:

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Times for this recipe
Preparation: 35 min.
Cooking: 40 min.
All in all: 1 hour 15 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


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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe170 RDI=60 %220 RDI=20 %290 RDI=40 %2,900 RDI=150 %12,130 RDI: 150 %
Per 100 g8 RDI=3 %10 RDI=1 %10 RDI=2 %150 RDI=7 %610 RDI: 7 %
Per person30 RDI=10 %40 RDI=3 %50 RDI=7 %480 RDI=20 %2,020 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 6 people : 9.85 €
  • Per person : 1.65 €

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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)
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