Belgian Endive and Ham Gratin

Belgian Endive and Ham Gratin

This is known in French as “Endives Au Jambon”, this dish is a typical dish from Northern France and Belgium.

Endives are wrapped in ham slices, smothered in a thick layer of voluptuous Mornay Sauce and baked until bubbly perfection.

RECIPE INGREDIENTS

4 large endives

1/2 teaspoon salt

4 slices of Parisian Ham

For the Mornay sauce:

62g unsalted butter

1/2 cup all purpose flour

500ml 2% milk

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

1/2 cup hard mountain cheese, grated (Emmental or Gruyere)

DIRECTIONS ON BELGIAN ENDIVE AND HAM GRATIN

Pre-heat your oven to 395°F (200°C) with a rack in the middle.

In a large pot, bring water to a boil. Add the endives and salt, and simmer for 45 minutes until the endives are fork-tender.

Transfer the endives out into a colander to drain and cool.

Once the endives are cool enough to handle, squeeze them gently (leaf side down) to drain all the excess water

Squeeze them as much as possible, but without damaging them. Set aside

Making the Mornay Sauce:

Melt the butter in a medium saucepan over medium heat.

Sprinkle with the flour and cook for 1 minute stirring constantly until a thick paste forms that leaves the edges of the pan clean.

Switch to a whisk, and add the milk slowly, stirring constantly.

Bring to a slow boil, and keep stirring until the sauce thickens.

 Remove from the heat and stir in the grated cheese, black pepper and nutmeg. Adjust seasoning if needed and set aside.

Wrap each endive in a slice of ham and place them in a baking dish, side by side, nice and tight.

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Belgian Endive and Ham Gratin

Endives are wrapped in ham slices, smothered in a thick layer of voluptuous Mornay Sauce and baked until bubbly perfection.

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Course Main Course

Ingredients

  

• 4 large endives
• 1/2 teaspoon salt
• 4 slices of Parisian Ham
• For the Mornay sauce:
• 62 g unsalted butter
• 1/2 cup all purpose flour
• 500 ml 2% milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup hard mountain cheese grated (Emmental or Gruyere)

Instructions

 

• Pre-heat your oven to 395°F (200°C) with a rack in the middle.
• In a large pot, bring water to a boil. Add the endives and salt, and simmer for 45 minutes until the endives are fork-tender.
• Transfer the endives out into a colander to drain and cool.
• Once the endives are cool enough to handle, squeeze them gently (leaf side down) to drain all the excess water
• Squeeze them as much as possible, but without damaging them. Set aside
• Making the Mornay Sauce:
• Melt the butter in a medium saucepan over medium heat.
• Sprinkle with the flour and cook for 1 minute stirring constantly until a thick paste forms that leaves the edges of the pan clean.
• Switch to a whisk, and add the milk slowly, stirring constantly.
• Bring to a slow boil, and keep stirring until the sauce thickens.
• Remove from the heat and stir in the grated cheese, black pepper and nutmeg. Adjust seasoning if needed and set aside.
• Wrap each endive in a slice of ham and place them in a baking dish, side by side, nice and tight.

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