Endives with ham are one of those classic French dishes that evoke memories of family meals or cozy bistros. Originating in Northern France and Belgium, where they are called chicory, endives are often associated with a slight bitterness. Yet, when wrapped in a slice of ham and topped with a creamy, gratinéed béchamel sauce, they become irresistibly tender and flavorful. A truly comforting dish that transcends generations!
Besides being delicious, this gratin is a great way to enjoy endives, a seasonal vegetable often overlooked because of its bitterness. Fortunately, there are ways to reduce it, such as boiling them in water with a squeeze of lemon. Once well drained, the endives transform into a mild and balanced dish, enhanced by the richness of the melted cheese. It’s also a simple recipe, requiring few ingredients and quick to prepare, perfect for a stress-free dinner.
The béchamel sauce plays a key role here. It provides a velvety texture and a slightly milky flavor that pairs wonderfully with the taste of the ham and melted cheese. For an even more indulgent touch, I like to add a little cream cheese, which makes it even creamier. And for those who prefer bolder flavors, a hint of nutmeg and some good grated cheese like Gruyère or Parmesan will enhance the dish.
This dish is best enjoyed piping hot, with a beautiful golden crust that crackles under the fork. It’s delicious on its own, but can also be served with a green salad for a touch of freshness and lightness. And if you’re looking for a meal idea you can prepare in advance, these endives with ham can be assembled ahead of time and simply reheated when it’s time to eat. A real time-saver for busy evenings!
So, if you’re craving a simple yet delicious family dish, this recipe is for you. Whether you’re nostalgic for childhood meals or simply curious to rediscover this classic, you won’t be disappointed. Prepare your endives, get out your cheese, and let yourself be seduced by this generous and creamy gratin. Enjoy!
Ingredients (serves 6)
6 endives
6 slices of good-quality cooked ham
600ml fresh whole milk
50g butter
40g cornflour (or flour for a classic version)
1 heaped tablespoon of cream cheese (optional)
1 generous pinch of grated nutmeg Grated
Gruyère cheese (or Parmesan, Grana Padano, etc.)
Salt and pepper
Preparation
Cooking the endives:
Remove the outer leaves of the endives if necessary and trim the base slightly.
Cook them in a large pot of boiling salted water for 20 minutes at a simmer.
Drain thoroughly and gently squeeze out any excess water.
Tip: Add a little lemon juice to the water to prevent them from turning brown.
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