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Belgian Endive Gratin with Ham and Cheese
A classic Belgian comfort dish featuring tender Belgian endives (chicons) wrapped in ham, bathed in a creamy béchamel sauce, and topped with Gruyère cheese, then baked until golden and bubbly.
🧂 Składniki
- 4 medium Belgian endives
- 30 g Butter(plus extra for greasing the dish)
- to taste Salt
- to taste Black pepper
- 4 thin Cooked ham slices
- 200 g Gruyère cheese(shredded)
- 500 ml Béchamel sauce
👨🍳 Instrukcje
- 1
Preheat your oven to 180°C (350°F). Lightly butter a baking dish.
- 2
Prepare the endives: Trim the root ends and remove any discolored outer leaves. If the endives are large, cut them in half lengthwise.
- 3
In a sauté pan, melt the butter over medium heat. Add the endives, season with salt and pepper, and add a small glass of water. Cover and simmer for 20-30 minutes until tender. Drain them well, cut-side up, to remove excess water.
- 4
Wrap each cooked endive half with a slice of ham.
- 5
Arrange the ham-wrapped endives in the prepared baking dish. Pour the béchamel sauce evenly over the endives.
- 6
Sprinkle the shredded Gruyère cheese over the top.
- 7
Bake for 20-25 minutes, or until the cheese is melted and golden brown and the sauce is bubbling.
- 8
Let it rest for a few minutes before serving.
💡 Wskazówki profesjonalistów
- ✓Ensure the endives are well-drained to prevent a watery sauce.
- ✓For a richer flavor, you can add a pinch of nutmeg to the béchamel sauce.
- ✓Use good quality ham for the best results.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a layer of sautéed mushrooms beneath the endives.
- Use a mix of Gruyère and Emmental cheese for a different flavor profile.
- For a vegetarian version, omit the ham and increase the cheese.