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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.

7,711 3.3/5 based on 4 reviews

Last modified on: March 6^th 2024

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For 18 people, you will need:

1 3 kgs endives (head of chicory)
2 750 g ham
3 750 g smoked cheese
4 3 shallots
5 150 g semi-salted butter
6 parsley
7 2 lemon
8 1 kg 50 g Bechamel sauce
9 salt
10 pepper
Total weight: 5,970 grams

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

Change measures: Metric

Metric weight Metric volumes

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 3 kgs endives (head of chicory).

Set aside.

Stage 2 - 3 min.

Cut 750 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 750 g smoked cheese (here raclette cheese) into small pieces.

Set aside.

Stage 4 - 3 min.

Slice 3 shallots.

Stage 5 - 5 min.

In a large frying pan or saucepan over high heat, melt 150 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 2 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 1 kg 50 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
8,693 Kcal or 36,396 Kj	496 gr	666 gr	857 gr
435 %	191 %	63 %	130 %

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 18 people : 29.48 €
Per person : 1.64 €

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: Endive and beer soup, Comtoise endive salad, Gratin of Endives with Mont d'Or, Endives , Gratin du Nord, ... All
	Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Leek and Mimolette tart, Harvest Gratin, Croque-monsieur potatoes, Chard and potato gratin, Moussaka, ... All
	Ham: You can check-out other recipes which use it, like for example: Hearty potato and ham gratin, Involtinis, Hasselback or "Swedish-style" potatoes, Ham "friand" pie, Frichti from Bruxelles, ... All
	Smoked cheese: You can check-out other recipes which use it, like for example: Smoky canapés, Cockles and cabbage with smoky cream sauce, Spiced butternut gratin, Scrambled eggs and leeks on toast, ... All

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