Endive and Ham Gratin
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 people
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Calories
278 kcal
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Course
Dinner
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Cuisine
French, Vegetarian
Endive and Ham Gratin
Description
This gratin begins by boiling whole endives in a mixture of water and white wine seasoned with salt, softening them while maintaining their shape and gentle bitterness. The white sauce is prepared by combining a classic roux of butter and flour with milk and the reserved cooking liquid enriched by wine, seasoned with salt, pepper, and a hint of nutmeg for warmth and depth. The ham slices wrap each endive to add saltiness and texture contrast.
The assembled dish is finished with shredded Gruyere cheese, which melts and browns creating a rich crust that complements the creamy sauce and savory ham. Baking melds flavors and adds a crisp top layer while the endives remain tender inside.
This gratin can be served as a side dish accompanying roasted or grilled meats, or as part of a winter meal where its richness balances lighter dishes. Keeping the endives drained well prevents excess liquid in the final dish and ensures the sauce remains smooth.
Watch the gratin as it bakes, as oven temperatures and altitude may affect timing; the sauce should be bubbly and the cheese nicely browned for best texture and flavor.
Ingredients
- 6 endive all the same size and light outer leaves, large
- 1 cup white wine
- 1 cup water
- 6 ham slices
- ¼ teaspoon salt
- 1 cup gruyere cheese shredded
WHITE SAUCE
- 3 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- ½ cup milk whole
- ¾ cup endive water with wine
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 6 grinds nutmeg or 1/8 of a teaspoon dry
Instructions
- Remove the hard end of the endives, making sure they stay intact. Remove any dark or damaged ends.
- Place water and wine in a large saucepan and bring to a boil. Add the endives, salt and bring back to a boil. Lower the heat, cover and cook for about 10 minutes.
FOR THE SAUCE
- Melt the butter in a small saucepan. Stir in the flour and mix well. Add the milk and the wine water, salt, pepper and nutmeg.
- Bring to a boil, stirring with a whisk until the sauce is smooth and bubbling. Cook for about 1 to 2 minutes.
ASSEMBLY & COOKING
- Remove the endives from the water wine boil, save the liquid. Drain the endives and roll the ham around each.
- Preheat the oven at 375F.
- Butter a gratin dish and place each ham-wrapped endive in the dish. Spread the sauce over the endives. Scatter the Gruyere cheese.
- Place in the hot oven and bake for 10 minutes or until the top is nicely browned.
Notes
- Drain and squeeze the cooked endives thoroughly to remove excess water before assembling to avoid a watery gratin.
- Incorporating white wine into the cooking water enriches the sauce flavor; do not skip this step for best results.
- Adjust baking time based on your oven and altitude to ensure the gratin bubbles and the cheese browns gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 59mg | 20% |
| Sodium | 697mg | 29% |
| Potassium | 278mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 268mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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