🇫🇷 France · Food
Gratin of Endives and Ham
By eatmundo · July 6, 2026
This comforting French classic features tender endives gently cooked and then lovingly wrapped in slices of savory ham. Bathed in a rich, creamy béchamel sauce and topped with golden Gruyère cheese, it's baked until bubbly perfection for a truly heartwarming meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing your endives: gently wash 4 large endives, then trim the tough base and remove any damaged outer leaves. To reduce bitterness, you can core them slightly at the base. Place them in a large pot of lightly salted boiling water and simmer for about 15-20 minutes, or until tender but still holding their shape. Drain them thoroughly, gently pressing out excess water.
- 2
While the endives are cooking, let's prepare a classic béchamel sauce. In a medium saucepan, melt 50g of unsalted butter over medium heat. Once melted, add 50g of all-purpose flour and whisk continuously for 1-2 minutes to form a smooth roux. It should smell slightly nutty and pale golden.
- 3
Gradually whisk in 500ml of cold whole milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking over medium heat until the sauce thickens and coats the back of a spoon, which typically takes about 5-7 minutes. Season generously with a pinch of freshly grated nutmeg, salt, and freshly ground black pepper to taste.
- 4
Preheat your oven to 200°C (400°F). Lightly butter a 20x25 cm (8x10 inch) gratin dish. Take each drained endive and carefully wrap it in a slice of cooked ham. Arrange these ham-wrapped endives snugly in a single layer in your prepared gratin dish.
- 5
Evenly pour the luscious béchamel sauce over the ham-wrapped endives, making sure they are well covered. This is the heart of the dish, providing that creamy, comforting embrace.
- 6
Generously sprinkle 100g of freshly grated Gruyère cheese over the béchamel. This will create a beautiful golden crust. For an extra touch of flavor, a little more freshly ground black pepper can be added at this stage.
- 7
Transfer the gratin dish to your preheated oven and bake for 20-25 minutes, or until the top is beautifully golden brown and bubbly, and the sauce is hot and slightly caramelized around the edges.
- 8
Once baked, remove the gratin from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld and the sauce to set slightly. Serve immediately as a delightful main course or a substantial side dish.
Frequently Asked Questions
How can I minimize the bitterness of the endives in this gratin?+
To reduce bitterness, trim the very bottom core from each endive before cooking. You can also briefly blanch them in salted water, then drain thoroughly before wrapping them in ham.
What type of ham is best suited for Gratin of Endives and Ham?+
Opt for a good quality, thinly sliced cooked ham, such as Parisian ham or any mild, unsmoked deli ham. Avoid overly salty or heavily spiced varieties that might overpower the delicate endives.
If I don't have Gruyère, what's a good cheese substitute for this gratin?+
A good substitute for Gruyère would be Comté, Emmental, or even a sharp cheddar. These cheeses will melt well and provide a similar nutty, savory flavor profile.
How do I know when the Gratin of Endives and Ham is perfectly cooked and golden brown?+
The gratin is done when the sauce is bubbly, the endives are tender, and the cheese on top is melted, golden brown, and slightly crispy, usually after 20-25 minutes at the recommended temperature.
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