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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.
18 K 3.3/5 (4 reviews)
1 hour 15 min.
Easy
12 people
10 IngredientsLast modified on: March 6th 2024
2 kgs endives (head of chicory)
500 g ham
500 g smoked cheese
2 
100 g semi-salted butter
1 
700 g 
Times for this recipe
Preparation: 35 min.
Cooking: 40 min.
All in all: 1 hour 15 min.
To finish around 7pm, you'll need to have started before: 18:20.Change end time
Step by step recipe
Stage 2 - 3 min.
Cut 500 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 100 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 1 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 700 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 | 330 RDI=130 % | 440 RDI=40 % | 570 RDI=90 % | 5,800 RDI=290 % | 24,270 RDI: 290 % |
| 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 12 people : 19.70 €
- Per person : 1.65 €
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)
Like these other recipes: Flamiche, Purple sprouting broccoli and endive salad, How to prepare endives , Individual creamy endive gratins, Endives "bonne femme", ... See them all 15
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Bolognaise lasagne, Montlebon toast, Spinach and hard-boiled egg gratin, Spinach Croque-monsieur , Asparagus and spinach gratin, ... See them all 31
Ham
Like these other recipes: Rice à l'italienne, Welsh (French Welsh Rarebit), Involtinis, Mushroom buckwheat pancakes, Escalope cordon bleu, ... See them all 30
Smoked cheese
Like these other recipes: Smoked tomato toast, Spiced butternut gratin, Scrambled eggs and leeks on toast, Smoky canapés, Cockles and cabbage with smoky cream sauce, ... See them all 5
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