"Gently soften endives cooked in a wine-water boil and then enrobe them into a slice of ham, covered with a delightful white cream, with lots of cheese. They are baked to perfection until bubbly."
Endive and Ham Gratin – A Classic French Dish
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Recipe Description
Easy Steps
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Prep time: 10mins
Cook time: 25mins
Serves or Makes: 6
Recipe Card
ingredients
- 6 endives
- 1 cup white wine
- 1 cup water
- 6 slices of ham
- 1/4 teaspoon salt
- 1 cup gruyere cheese
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1/2 cup whole milk
- 3/4 cup endive water with wine
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 grinds nutmeg
Method
Step 1
Remove the hard end of the endives, making sure they stay intact. Remove any dark or damaged ends.
Step 2
Place water and wine in a large saucepan and bring to a boil. Add the endives, salt and bring back to a boil. Lower the heat, cover and cook for about 10 minutes.
Step 3
Melt the butter in a small saucepan. Stir in the flour and mix well. Add the milk and the wine water, salt, pepper and nutmeg.
Step 4
Bring to a boil, stirring with a whisk until the sauce is smooth and bubbling. Cook for about 1 to 2 minutes.
Step 5
Remove the endives from the water wine boil, save the liquid. Drain the endives and roll the ham around each.
Step 6
Preheat the oven at 375F.
Step 7
Butter a gratin dish and place each ham-wrapped endive in the dish. Spread the sauce over the endives. Scatter the Gruyere cheese.
Step 8
Place in the hot oven and bake for 10 minutes or until the top is nicely browned.