Endives with ham are one of those classic French dishes that evoke memories of family meals or cozy bistros. Native to northern France and Belgium, where they are called chicons , endives are often associated with a slight bitterness. However, when wrapped in a slice of ham and topped with a creamy béchamel sauce, they become irresistibly soft and flavorful. A true comfort food that spans generations!
In addition to being delicious, this gratin is a great way to enjoy endives, a seasonal vegetable often overlooked due to their bitterness. Fortunately, there are tricks to tone it down, such as boiling them with a squeeze of lemon. Once well drained, the endives transform into a mild and balanced dish, enhanced by the richness of the melted cheese. It’s also a simple recipe, requiring few ingredients and preparing quickly, perfect for a hassle-free dinner.
Béchamel sauce plays a key role here. It adds a velvety texture and a slightly milky taste that pairs perfectly with the flavor of the ham and cheese gratin. For an even more indulgent touch, I like to add a little creamy cream cheese, which makes it even creamier. And for those who like bolder flavors, a hint of nutmeg and a good grated cheese like Gruyère or Parmesan enhance the overall effect.
This dish is best enjoyed piping hot, with a lovely golden crust that crunches under the fork. It’s perfect on its own, but can also be served with a green salad for a fresh, light meal. And if you’re looking for a meal idea to prepare in advance, the ham and endive can be assembled ahead of time and simply reheated when it’s time to eat. A real time-saver for busy evenings!
So, if you’re craving a family dish that’s both simple and delicious, this recipe is for you. Whether you’re nostalgic for childhood meals or simply curious to rediscover this great classic, you won’t be disappointed. Prepare your endives, get out your cheese, and let yourself be tempted by this generous and melting gratin. Enjoy!😊
- 6 endives
- 6 slices of Paris ham (good quality)
- 60 cl of fresh whole milk
- 50 g butter
- 40 g of cornstarch (or flour for a classic version)
- 1 large tablespoon of cream cheese spread (optional)
- 1 large pinch of grated nutmeg
- Grated Gruyère cheese (or Parmesan, Grana Padano, etc.)
- Salt and pepper
🔪Preparation:
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