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Endives au Gratin Recipe

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4.4 from 57 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 2 servings

Description

Endives au gratin is a classic French dish featuring tender caramelized endives wrapped in ham, smothered in a rich and creamy Mornay sauce, then baked and broiled to golden perfection. This elegant yet simple recipe combines the slightly bitter flavor of endives with savory ham and melted cheese, making it a comforting and flavorful option for a sophisticated appetizer or light main course.

Ingredients

Vegetables

  • 6 small endives (roughly 10-12 centimetres in length)

Meat

  • 6 slices ham (large enough to wrap the endives in)

Dairy

  • 1/4 cup grated cheese
  • 1/2 cup grated cheese
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 cup (250 ml) milk

Pantry

  • 2 tablespoons all-purpose flour
  • 3 tablespoons sugar

Instructions

  1. Preheat Oven: Preheat the oven to 425˚F (220˚C) to prepare for baking the gratin later.
  2. Prepare Endives: Remove the base and any loose outer leaves from the small endives to clean and prep them.
  3. Sauté Endives: Melt 2 tablespoons of butter in a frying pan over medium heat. Add the prepared endives and sauté for about 10 minutes, until they begin to brown.
  4. Caramelize Sugar: Sprinkle 3 tablespoons of sugar over the endives and continue cooking until they start to caramelize slightly, giving them a sweet, golden coating.
  5. Remove and Set Aside: Take the caramelized endives off the heat and set them aside to cool slightly.
  6. Make Mornay Sauce: In a medium pot, heat 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of all-purpose flour and cook for 2-3 minutes without allowing it to brown to form a roux.
  7. Add Milk: Whisk in 1 cup (250 ml) of milk gradually, cooking and stirring until the sauce thickens slightly to a creamy consistency.
  8. Add Cheese: Remove the sauce from heat and whisk in 1/2 cup grated cheese until melted, creating a smooth Mornay sauce. Set aside.
  9. Prepare Baking Dish: Grease a small baking dish to fit the wrapped endives snugly for even cooking.
  10. Wrap Endives in Ham: Wrap each sautéed endive in a slice of ham and place them seam-side down in the greased baking dish.
  11. Pour Sauce: Pour the prepared Mornay sauce over the wrapped endives, ensuring they are completely covered.
  12. Bake: Bake the baking dish in the preheated oven at 425˚F (220˚C) for 25 minutes, allowing the flavors to meld and the sauce to bubble.
  13. Broil with Cheese Topping: Turn off the oven, switch the oven setting to broil on high, sprinkle the remaining 1/4 cup grated cheese evenly over the gratin, then broil for about 10 minutes until the top is golden brown and bubbling.
  14. Serve: Remove from oven and serve hot, ideally accompanied by a fresh green salad to balance the rich gratin.

Notes

  • Be careful not to brown the roux when cooking the flour and butter; it should remain pale for a smooth sauce.
  • Using small endives ensures they cook evenly and wrap neatly in ham slices.
  • The caramelization of sugar adds a subtle sweetness that balances the bitterness of the endives.
  • This dish pairs wonderfully with a crisp green salad dressed lightly with vinaigrette.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/endives-au-gratin-recipe/