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Belgian Endive Gratin
A classic Belgian dish where endives are braised or steamed, then wrapped in ham, coated in a creamy béchamel sauce, and baked with cheese until golden and bubbly. It's a sophisticated yet comforting meal.
ð§ ææ
- 8 medium Belgian endives
- 8 thin Cooked ham slices
- 50 g Butter
- 50 g All-purpose flour
- 500 ml Milk(warmed)
- pinch Nutmeg
- 100 g Grated GruyÚre or Emmental cheese
- to taste Salt
- to taste White pepper
ðšâð³ äœãæ¹
- 1
Trim the ends of the endives and remove any tough outer leaves. You can optionally core them to remove the bitter pith.
- 2
Steam or boil the endives for about 10-15 minutes until slightly tender. Drain very well and gently press out excess water.
- 3
Preheat your oven to 190°C (375°F). Grease a baking dish.
- 4
Make the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with salt, white pepper, and a pinch of nutmeg.
- 5
Wrap each cooked endive in a slice of ham. Arrange the ham-wrapped endives in the prepared baking dish.
- 6
Pour the béchamel sauce evenly over the endives. Sprinkle the grated cheese over the top.
- 7
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is golden brown and melted.
- 8
Let it rest for a few minutes before serving.
ð¡ ããã®ã³ã
- âSqueeze out as much water as possible from the endives to prevent a watery sauce.
- âUsing good quality ham and cheese will enhance the flavor.
- âWarming the milk for the béchamel helps create a smoother sauce.
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- Add a tablespoon of Dijon mustard to the béchamel sauce for extra flavor.
- Use a mix of cheeses, such as GruyÚre and Parmesan, for a more complex flavor.