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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.

7,679 3.3/5 based on 4 reviews

Last modified on: March 6^th 2024

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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

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
33 min.	40 min.	1 hour 13 min.

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Step by step recipe

Stage 1 - 15 min.

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

Set aside.

Stage 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.

Stage 3 - 3 min.

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

Set aside.

Stage 4 - 3 min.

Slice 1 shallot.

Stage 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.

Stage 6 - 5 min.

Add the endives and mix well.

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

Stage 7 - 1 min.

Add the ham and mix well.

Stage 8 - 1 min.

Add the chopped parsley and ½ lemon juice.

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

Stage 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.

Stage 10 - 2 min.

Pour over 350 g Bechamel sauce.

Stage 11 - 2 min.

Finish with the diced cheese.

Stage 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,898 Kcal or 12,133 Kj	165 gr	222 gr	286 gr
145 %	64 %	21 %	43 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
146 Kcal or 611 Kj	8 gr	11 gr	14 gr
7 %	3 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
483 Kcal or 2,022 Kj	28 gr	37 gr	48 gr
24 %	11 %	3 %	7 %

% 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 : 10.70 $
Per person : 1.78 $

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): You can check-out other recipes which use it, like for example: Endives "bonne femme", Comtoise endive salad, Endives , Endive and cheese salad with croutons, Endive and walnut salad, ... All
	Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Chard and potato gratin, Escalope cordon bleu, Chilli chicken and spinach gratin, Spinach on toast with bechamel, Scallops au gratin, ... All
	Ham: You can check-out other recipes which use it, like for example: Rice à l'italienne, Ham pasta bake, Mozzarella pasta bake, Bistro celery salad, Potted meat (rillettes), ... All
	Smoked 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, Spiced butternut gratin, Smoky canapés, ... All

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