Endives au Jambon

Name: Endives au Jambon
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 Belgian Endives, medium; 30g Butter; 150ml Water; 1 tbsp Lemon Juice; 1/2 tsp Sugar; 1/2 tsp Salt, fine; 60g Butter; 60g All-purpose Flour; 700ml Whole Milk; 1/4 tsp Nutmeg, freshly grated; 1 tsp Salt, fine, to taste; 1/4 tsp White Pepper; 8 slices of Cooked Ham, thin slices (about 250 g total); 150g Gruyère, grated; 1 tbsp Butter, for the baking dish; 1 pinch of White Pepper

Endives au Jambon is a classic French comfort dish: tender, slightly bitter braised endives wrapped in savory ham, smothered in a silky béchamel and finished with a golden crust of melted Gruyère. It's rich and elegant yet simple to make — perfect for a cozy dinner or as an impressive side.

Endives au Jambon is a classic French comfort dish: tender, slightly bitter braised endives wrapped in savory ham, smothered in a ... Show more

Traditional French Recipe

Health Grade

B · Healthy

Time

1 hr

Price

3,09 €

Calories

575 kcal

low calorie

low carb

keto

low sugar

Method

Trim the endives

Trim the base of each Belgian endive, peel off any bruised outer leaves, and cut away a tiny cone from the core if the bottoms feel tough. Keep them whole so they braise evenly and stay neat for wrapping later.

Heat the oven

Heat the oven to 200° C. Let it come fully up to temperature while you finish the stovetop steps.

Braise the endives

In a large skillet with a lid, melt butter over medium heat. Add the endives in a single layer, then pour in the water and lemon juice; sprinkle in the sugar, salt, and white pepper. Cover and simmer gently for 10 minutes, turn the endives carefully, then simmer for 10 minutes more, until they are tender and the pan is almost dry.

Make the béchamel

While the endives braise, melt the remaining butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute to make a pale roux, then pour in the whole milk a little at a time, whisking constantly so the sauce stays smooth. Season with the nutmeg, more salt, and white pepper, then cook, stirring often, for 6 to 8 minutes, until the béchamel is thick and glossy enough to coat a spoon.

Assemble the gratin

Butter a baking dish, then lay one slice of cooked ham flat, set an endive on top, and roll it up snugly; repeat with the rest. Arrange the rolls seam-side down in the dish, spoon the béchamel over them, and finish with the Gruyère in an even layer.

Bake until golden

Bake the gratin at 200° C for 20 to 25 minutes, until the sauce is bubbling at the edges and the top is deeply golden. Let it stand for 5 minutes before serving so the sauce settles slightly.