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.
5,211 4 3.3
Last modified on: March 6th 2024
Keywords for this recipe:
2 litres endives (head of chicory)
500 ml ham
500 ml smoked cheese
2 
103.2 ml semi-salted butter
1 
700 ml 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 40 min. | 1 hour 13 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 2 - 3 min.
Cut 500 ml 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 103.2 ml 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 ml 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,782 Kcal or 24,208 Kj | 268 gr | 255 gr | 410 gr |
| 214 % | 76 % | 18 % | 46 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 145 Kcal or 607 Kj | 7 gr | 6 gr | 10 gr |
| 5 % | 2 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 482 Kcal or 2,018 Kj | 22 gr | 21 gr | 34 gr |
| 18 % | 6 % | 1 % | 4 % |
How much will it cost?
- For 12 people : 16.84 £
- Per person : 1.40 £
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: Endive and cheese salad with croutons, Flamiche, Thin endive tart, Endive and walnut salad, Gratin of Endives with Mont d'Or, ... All |
 | Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Gratin of Jerusalem artichokes à la Comtoise, Italian style gratin, Gratin slices with spinach, Ham "friand" pie, Bolognaise lasagne, ... All |
 | Ham: You can check-out other recipes which use it, like for example: Brussels sprouts à la Lombarde, Auvergnat tartines, Escalope cordon bleu, French toast "cordon bleu", Grilled ham and bechamel sandwiches, ... All |
 | Smoked cheese: You can check-out other recipes which use it, like for example: Spiced butternut gratin, Scrambled eggs and leeks on toast, Smoky canapés, Cockles and cabbage with smoky cream sauce, ... All |
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.736K 313.7 36 min. January 27th 2017
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.7M 304.0 7 days 15 min. April 3rd 2020
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.290K5 54 min. February 21th 2011
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.548K5 21 min. February 6th 2013
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...243K4.9 23 min. October 13th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.