Ham and Endive Gratin — Endives au Jambon
The northern French bistro gratin, braised Belgian endives wrapped in Paris ham and baked in a nutmeg béchamel with Gruyère.
French
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim Belgian endives. Halve waxy potatoes. Grate Gruyère and Comté. Chop parsley. Measure stock, milk, flour, butter, sugar, lemon juice, mustard, nutmeg, salt, pepper, and salad vinaigrette ingredients. Have all mise en place ready before starting.
Roast
Toss potatoes with 1 tbsp olive oil, thyme sprigs, and pinch of salt. Roast at 200°C for 30 minutes until tender and golden brown, shaking halfway. While potatoes roast, proceed to next steps.
Braise
Melt 15g butter with sugar in wide heavy pan over medium heat. Lay endives cut-side down, sear 3 minutes until caramelised. Pour stock, lemon juice, bay leaf, and 0.5 tsp salt over. Cover and braise 15 minutes, turning once, until tender and translucent. Drain on paper, cool 5 minutes, reserve 4 tbsp braising liquid.
Build
Melt remaining 25g butter in small pan over medium heat. Whisk in flour, cook 2 minutes without colouring. Gradually whisk in warm milk and reserved braising liquid until smooth. Simmer 4 minutes until coating-spoon consistency. Off heat, whisk in mustard, nutmeg, 0.25 tsp salt, white pepper, and 60g Gruyère until melted.
Wrap
Wrap each cooled endive in a ham slice. Arrange seam-side down in buttered gratin dish. Pour béchamel over endives, scatter remaining Gruyère and Comté on top.
Bake
Place gratin in oven at 200°C for 18 to 20 minutes until top is deep golden and sauce bubbles at edges. Rest 3 minutes. Whisk olive oil and vinegar with pinch of salt, toss with salad leaves.
Rest and plate
Transfer gratin to serving plates, scatter parsley over top. Serve alongside roasted potatoes and dressed green salad.
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