Endives au jambon - Belgian endive gratin

Wash the endives and remove any tough end from the stem and damaged outer leaves, but ensure you leave enough of the stem end attached to hold it together.

Boil the endives: Bring a pot of water to a boil then add some salt and the endives. Cover, reduce the heat to a simmer and cook until the endives are tender to a knifepoint, around 30 - 40 minutes. Carefully remove the endives from the water, trying to keep the whole piece intact, and drain on kitchen paper to remove excess water.

Alternatively, braise the endives: Warm the butter in a small skillet over medium-low heat. Add the endives and cook, turning regularly, to gently brown on all sides for around 5 minutes. Add the water, sugar and a little salt and pepper to the skillet, cover with the lid and braise for around 10 - 15 minutes until the endives are tender. Remove from heat and let cool slightly, draining off any excess liquid.

Prepare the Mornay sauce: Warm the butter over medium-low heat in a heavy based saucepan. Add the flour and mix in, cooking for a minute or two until the mixture bubbles gently and becomes pale and nutty smelling.

Gradually add the warm milk, stirring/whisking in after each addition until you have a smooth sauce. Add the salt, pepper and nutmeg, continuing to warm over medium-low heat to thicken the sauce.

Once the sauce is thickened but still pourable, remove from heat and add the cheese, stirring to melt it into the sauce.

Preheat the oven to 400F/200C.

Wrap each endive in a slice of ham and place them in a small baking dish, ham join side down. Pour over the Mornay sauce, ensuring the ham is completely covered.

Top with extra grated cheese and bake for around 15 - 20 minutes until the top is gently browned and golden. Serve warm.

Equipment Needed

Spice Level:

Dietary