Chicons au GratinEndive and Ham Gratin
Braised endives wrapped in ham and baked under a smooth nutmeg-scented béchamel with melted cheese on top. The slow cooking softens the bitterness of the endive and gives the dish its classic comforting character.
Prep
25m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Endive
- 800gEndive (trimmed)
- 200gHam (in slices)
- 30gUnsalted Butter
- 200mlWater
Sauce
- 40gUnsalted Butter
- 40gAll-Purpose Flour
- 500mlWhole Milk
- 1gNutmeg Powder
- 6gSalt
- 2gWhite Pepper
- 150gGruyère Cheese (grated)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 200°C (400°F).
- 02
Melt the unsalted butter in a wide pan over medium heat.
- 03
Add the endive and cook until lightly colored, turning so it softens evenly.
- 04
Pour in the water, cover, and simmer at about 90°C (195°F) until tender. Drain very well so the gratin does not become watery.
- 05
Wrap each endive in a slice of ham and arrange in a baking dish.
- 06
Melt the unsalted butter in a saucepan, whisk in the all-purpose flour, and cook briefly without browning.
- 07
Gradually whisk in the whole milk and cook at about 85°C (185°F) until smooth and thick.
- 08
Season with the salt, white pepper, and nutmeg powder, then stir in half of the Gruyère cheese.
- 09
Pour the sauce over the wrapped endive, scatter the remaining Gruyère cheese on top, and bake until bubbling and golden.
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