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.
7,689 3.3/5 based on 4 reviews
Last modified on: March 6th 2024
Keywords for this recipe:
1 litre endives (head of chicory)
250 ml ham
250 ml smoked cheese
1 
51.6 ml semi-salted butter
½ 
350 ml 
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 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 51.6 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 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 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 |
| 2,898 Kcal or 12,133 Kj | 165 gr | 222 gr | 286 gr |
| 145 % | 64 % | 21 % | 43 % |
| 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 % |
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 "bonne femme", Gratin du Nord, Comtoise endive salad, Endives , Individual creamy endive gratins, ... All |
 | Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Scallops au gratin, Potato and broccoli gratin, Purple artichokes in a cheesy gratin, Croque-monsieur, Leek and Mimolette tart, ... All |
 | Ham: You can check-out other recipes which use it, like for example: Bistro celery salad, Brussels sprouts à la Lombarde, Potted meat (rillettes), Stuffed tomatoes and courgettes, Croque-monsieur, ... All |
 | Smoked cheese: You can check-out other recipes which use it, like for example: Smoky canapés, Scrambled eggs and leeks on toast, Spiced butternut gratin, Cockles and cabbage with smoky cream sauce, ... All |
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