Belgian Endive Gratin with Ham and Cheese Sauce
This creamy Belgian endive gratin features layers of ham and a rich cheese sauce, baked until bubbly and golden. Ready in 50 minutes.
This dish combines the slightly bitter flavor of Belgian endives with a creamy cheese sauce, resulting in a comforting gratin. The addition of ham adds richness.
Why This Recipe Works
Balanced flavors: The sweetness of the cheese sauce complements the bitterness of the endives.
Creamy texture: The roux-based sauce creates a smooth, rich topping that melds beautifully with the baked ingredients.
Golden crust: Baking until golden ensures a crispy cheese layer, adding a delightful contrast to the dish.
Chef's Pro Tip: For a deeper flavor, let the assembled gratin sit for 15 minutes before baking to enhance the melding of ingredients.
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
Ingredients
Directions
- 1
Preheat the oven to 200°C (400°F). Prepare a baking dish by greasing it lightly.
- 2
Trim the ends of the endives and blanch them in boiling water for 5 minutes, then drain.
- 3
In a saucepan, melt butter over medium heat, stir in flour, and cook for 1 minute to form a roux.
- 4
Gradually whisk in milk, cooking until the sauce thickens, then add nutmeg, salt, and pepper.
- 5
Layer the blanched endives and ham in the baking dish, pouring the cheese sauce over the top.
- 6
Sprinkle grated Gruyère cheese on top, then bake for 25 minutes until golden and bubbly.
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Nutrition Facts
Per serving
fat
22g
carbs
18g
fiber
3g
sodium
800mg
protein
22g
calories
350
