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.
11 K 3.3/5 (4 reviews)
1 hour 15 min.
Easy
6 people
10 IngredientsLast modified on: March 6th 2024
2 lb + 3.2 oz endives (head of chicory)
8.8 oz ham
8.8 oz smoked cheese
1 
1.8 oz semi-salted butter
½ 
12.3 oz 
Times for this recipe
Preparation: 35 min.
Cooking: 40 min.
All in all: 1 hour 15 min.
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Step by step recipe
Stage 2 - 3 min.
Cut 8.8 oz ham into small pieces.
Set aside.
Note: I'm using ham heel here, but slices will work just as well.
Set aside.
Note: I'm using ham heel here, but slices will work just as well.
Stage 3 - 3 min.
Stage 5 - 5 min.
In a large frying pan or saucepan over high heat, melt 1.8 oz 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.
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.
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 12.3 oz 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.
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 recipe | 170 RDI=60 % | 220 RDI=20 % | 290 RDI=40 % | 2,900 RDI=150 % | 12,130 RDI: 150 % |
| Per 100 g | 8 RDI=3 % | 10 RDI=1 % | 10 RDI=2 % | 150 RDI=7 % | 610 RDI: 7 % |
| Per person | 30 RDI=10 % | 40 RDI=3 % | 50 RDI=7 % | 480 RDI=20 % | 2,020 RDI: 20 % |
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)
Endives (head of chicory)
Like these other recipes: Endives , Purple sprouting broccoli and endive salad, Individual creamy endive gratins, Gratin of Endives with Mont d'Or, Endive and beer soup, ... See them all 15
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Gratin of Jerusalem artichokes à la Comtoise, Croque-monsieur, Chilli chicken and spinach gratin, Escalope cordon bleu, Italian style gratin, ... See them all 29
Ham
Like these other recipes: Rice à l'italienne, Auvergnat tartines, Mini Mont d'Or fondue with "spuds in blankets", Ham à la Russe, Two-cheese quiche, ... See them all 30
Smoked cheese
Like these other recipes: Cockles and cabbage with smoky cream sauce, Spiced butternut gratin, Smoky canapés, Scrambled eggs and leeks on toast, ... See them all 4
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