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.
7,686 3.3/5 based on 4 reviews
Last modified on: March 6th 2024
Keywords for this recipe:
1 kg endives (head of chicory)
250 g ham
250 g smoked cheese
1 
50 g semi-salted butter
½ 
350 g 
How long will 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 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,898 Kcal or 12,133 Kj | 165 gr | 222 gr | 286 gr |
| 107 % | 47 % | 16 % | 32 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 146 Kcal or 611 Kj | 8 gr | 11 gr | 14 gr |
| 5 % | 2 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 483 Kcal or 2,022 Kj | 28 gr | 37 gr | 48 gr |
| 18 % | 8 % | 3 % | 5 % |
How much will it cost?
- For 6 people : 9.83 €
- Per person : 1.64 €
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: Endives , Gratin of Endives with Mont d'Or, Endive gratin with cancoillotte, Comtoise endive salad, Gratin du Nord, ... All |
 | Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Montlebon toast, Chilli chicken and spinach gratin, Spinach on toast with bechamel, Italian style gratin, Spiced butternut gratin, ... All |
 | Smoked cheese: You can check-out other recipes which use it, like for example: Spiced butternut gratin, Scrambled eggs and leeks on toast, Cockles and cabbage with smoky cream sauce, Smoky canapés, ... All |
 | Ham: You can check-out other recipes which use it, like for example: Breton galettes (pancakes), Paté en croute (terrine in a pie crust), Welsh (French Welsh Rarebit), Endives , Involtinis, ... All |
Other recipes you may also like
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).444K 25 44 min. January 23th 2022
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.282K 14 15 min. October 13th 2010
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.896K 34.3 7 hours December 30th 2019
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...167K2.5 40 min. September 12th 2020
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.114K1 1 day 32 min. December 30th 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a 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.