Endives with ham are a classic of French cuisine, perfect for winter meals. This dish combines the slight bitterness of endives, the sweetness of ham and the creaminess of a béchamel sauce topped with cheese. Easy to prepare, this recipe will delight lovers of simple and tasty dishes.
Why Love Endives with Ham?
✔ Comforting and nourishing : Béchamel brings a creamy and delicious texture.
✔ Easy and economical : Simple ingredients for a tasty meal.
✔ Perfect for winter : Ideal for a warm dinner.
✔ Customizable : Add cheese, spices or a touch of mustard for even more flavor.
Ingredients for 4 people
For the endives with ham
- 4 endives
- 4 slices of white ham
- 100 g grated cheese (Gruyere, Comté or Emmental)
- Salt and pepper
For the béchamel sauce
- 40 g butter
- 40 g flour
- 500 ml of milk
- 1 pinch of nutmeg (optional)
- Salt and pepper
Necessary Utensils
- A saucepan for cooking endives
- Another pan for the béchamel
- A gratin dish
- A whip
Preparation of Endives with Ham
1. Prepare and Cook the Endives
- Remove the first leaves of the endives if they are damaged.
- Lightly cut the base (too hard) and cut it into a cone to remove the bitterness.
- Cook the whole endives in a pan of boiling salted water for 15 to 20 minutes , until tender.
- Drain them carefully and squeeze them lightly to remove excess water (this will prevent them from releasing too much liquid into the gratin).
2. Prepare the Béchamel Sauce
- In a saucepan, melt 40 g of butter over medium heat.
- Add 40g of flour and mix well with a whisk to form a roux.
- Gradually pour in 500 ml of milk , stirring constantly to avoid lumps.
- Cook over low heat until thickened.
- Season with salt, pepper and a pinch of nutmeg for even more flavor.
3. Assemble the Endives with Ham
- Wrap each endive in a slice of ham and place them in a baking dish.
- Cover generously with béchamel sauce .
- Sprinkle with grated cheese to obtain a nice gratinated crust.
4. Oven Gratin
- Preheat your oven to 200°C (fan-assisted).
- Bake for 20 minutes , until the gratin is golden brown.
Tips and Variations to Enhance Your Endives with Ham
- Gourmet version : Add 1 tablespoon of mustard to the béchamel for a spicy touch.
- Lactose-free : Replace butter with margarine and milk with an unsweetened plant-based drink.
- Crispier : Sprinkle the gratin with breadcrumbs before putting it in the oven.
- With melted cheese : Choose Reblochon , Roquefort or goat cheese instead of Gruyère.
- Quick and easy no-cook endives : Brown them in butter in a pan instead of cooking them in water.
What Accompaniments for Endives with Ham?
- A green salad for a touch of freshness.
- Steamed potatoes for a more substantial meal.
- Toasted country bread to dip the béchamel in.
Conservation and Reheating
- In the refrigerator : Store leftovers in an airtight container for 2 days .
- In the freezer : You can freeze the endives with ham before putting them in the oven. Defrost them in the refrigerator before gratinating them.
- To reheat : Place the dish in the oven at 180°C for 15 minutes , or in the microwave in defrost mode if necessary.
Why Try This Recipe?
✔ Traditional and family-friendly : A dish reminiscent of home-cooked meals.
✔ Easy to prepare : Few ingredients and simple cooking.
✔ Endlessly customizable : With different cheeses and seasonings.
✔ Economical : Accessible ingredients for a comforting meal.
FAQs
Why are my endives bitter?
The bitterness comes from the heart. To reduce it, remove the base with a knife and cook them in water with a pinch of sugar.
Can you cook endives in any other way than boiling?
Yes, you can steam them to prevent them from becoming waterlogged, or fry them in butter.
How can I prevent my gratin from being too liquid?
Drain the endives well before wrapping them in the ham, and don’t make the béchamel sauce too liquid.
Can I use another type of ham?
Yes, turkey ham, chicken ham or even raw ham for a more intense flavor version.
Can this dish be prepared in advance?
Yes, assemble the dish and keep it cool before gratinating it at the last moment.
- Gratinated Pattypan Squash recipes
- How to make a creamy béchamel sauce
- The benefits of endives
- Cheese guide for gratins
Endives au ham gratin is a staple dish in French cuisine. Easy to prepare, nourishing and full of flavor, this gratin is ideal for a comforting winter dinner. Try this recipe and enjoy a classic that is always so popular!
endives au jambon
Equipment
- Une casserole pour cuire les endives
- Une autre casserole pour la béchamel
- Un plat à gratin
- Un fouet
Ingrédients
- Pour les endives au jambon
- 4 endives
- 4 tranches de jambon blanc
- 100 g de fromage râpé gruyère, comté ou emmental
- Sel et poivre
- Pour la sauce béchamel
- 40 g de beurre
- 40 g de farine
- 500 ml de lait
- 1 pincée de muscade optionnel
- Sel et poivre
Instructions
Préparer et Cuire les Endives
- Retirez les premières feuilles des endives si elles sont abîmées.
- Coupez légèrement la base (trop dure) et incisez-la en cône pour enlever l’amertume.
- Faites cuire les endives entières dans une casserole d’eau bouillante salée pendant 15 à 20 minutes, jusqu’à ce qu’elles soient tendres.
- Égouttez-les soigneusement et pressez-les légèrement pour retirer l’excès d’eau (cela évitera qu’elles rendent trop de liquide dans le gratin).
Préparer la Sauce Béchamel
- Dans une casserole, faites fondre 40 g de beurre à feu moyen.
- Ajoutez 40 g de farine et mélangez bien au fouet pour former un roux.
- Versez progressivement 500 ml de lait, tout en mélangeant pour éviter les grumeaux.
- Faites cuire à feu doux jusqu’à épaississement.
- Assaisonnez avec sel, poivre et une pincée de muscade pour encore plus de saveur.
Assembler les Endives au Jambon
- Enroulez chaque endive dans une tranche de jambon et disposez-les dans un plat à gratin.
- Nappez généreusement de béchamel.
- Parsemez de fromage râpé pour obtenir une belle croûte gratinée.
Gratinage au Four
- Préchauffez votre four à 200°C (chaleur tournante).
- Enfournez pour 20 minutes, jusqu’à ce que le gratin soit bien doré.
