Belgian Endive Ham Au Gratin
Recipe type: main dish
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Belgian endive wrapped with ham, topped with a rich bechamel, and topped with nutty Gruyere.
  • For endive:
  • 4 Belgian endives, stem end trimmed and any withered outer leaves removed
  • 1 Tbsp. butter
  • 1 tsp. fresh lemon juice
  • salt and pepper
  • For bechamel:
  • 1 Tbsp. butter
  • 1 Tbsp. flour
  • ¾ cup whole milk
  • ¼ tsp. salt
  • pinch freshly grated nutmeg
  • 4 slices gran biscotto ham
  • ½ cup grated Gruyere
  1. For endives:
  2. Heat a small skillet over medium-high heat. Add the 1 Tbsp. butter and heat until foaming. Add the endives and sprinkle with the lemon juice, salt and pepper. Cover with a lid and lower heat. Cook for about 30 minutes, turning the each endive over once or twice during cooking time. Keep warm until ready to assemble the casserole.
  3. While the endives are braising, prepare the bechamel.
  4. For bechamel and assembly:
  5. In a small saucepan, heat the other 1 Tbsp. butter until foaming. Add the flour and whisk until smooth, cooking for about 1 minute. Add the milk and whisk well. Let simmer for a few minutes, whisking constantly. Add the salt and the pinch of nutmeg. Keep warm until ready to use.
  6. Once endives have finished braising, drain off any extra liquid (reserve it to add to the bechamel) and wrap each one in a slice of the Gran Biscotto ham and place in the buttered gratin dish. Top with the bechamel and grated Gruyere.
  7. Bake at 425 degrees for about 20 minutes, or until the entire casserole is bubbling and the cheese has browned on the top.
Recipe by Cafe Johnsonia at