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
1 kg endives (head of chicory)
250 g ham
250 g smoked cheese
1 
50 g semi-salted butter
½ 
350 g 
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 250 g 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 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.
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 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.
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)
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Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Spinach and cauliflower with sesame béchamel sauce, Leek and Mimolette tart, Escalope cordon bleu, Mornay Sauce, Endives , ... See them all 29
Ham
Like these other recipes: Grilled ham and bechamel sandwiches, Purple artichokes in a cheesy gratin, Potato and two ham gratin, Ham pasta bake, Frichti from Bruxelles, ... See them all 30
Smoked cheese
Like these other recipes: Cockles and cabbage with smoky cream sauce, Smoky canapés, Spiced butternut gratin, Scrambled eggs and leeks on toast, ... See them all 4
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