Cooking endives (chicory) gratin with ham | conquering bitterness fear

gruyere cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

Welcome to the channel, today we're making endives gratin with ham.

Trim the ends of the endives and remove any damaged leaves.

Melt butter in a thick-bottomed pan.

Add the endives to the pan and cook for 2-3 minutes on one side until slightly colored.

Roll the endives in the butter to color the other side for another 2-3 minutes.

Add half a glass of chicken stock and a squeeze of lemon juice to the pan, along with a little salt.

Cover the pan and cook on low heat for 45 minutes, checking occasionally to add water if needed.

After 45 minutes, remove the endives and let them rest on a kitchen towel to drain excess moisture.

Roll each endive in a slice of ham, ensuring the endive is mostly covered but still visible.

Prepare the bechamel sauce, melting 40 grams of cheese into it without adding eggs.

Pour the bechamel sauce over the ham-wrapped endives in a baking dish.

Sprinkle black pepper and more cheese on top before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens