Endives with ham | A classic of northern and Belgian cuisine

 

Hello everyone! This time we bring you a recipe from Belgium or Northern France. As both parties claim to belong to it, we won’t decide the question for fear of offending one or the other. Make way for endives with ham, a dish also called « chicory au gratin » or « endives au gratin ».

There are as many recipes as there are families in Northern France or Belgium, so we’re presenting a traditional recipe that includes a little sugar to break down the bitterness that many people dislike in endive. Forget your preconceived ideas about the ham endives you used to eat in the canteen, and come and try our delicious recipe. You’ll never see ham endives again.

If Belgium appeals to you, don’t miss our two articles on the destination:

• Bruges, our mini guide to this romantic city
• What to do in Brussels, our favorites by neighborhood

 

✖️ Preparation time 60 minutes

✖️ Cooking time | 10 -15 minutes at 180°C in a convection oven

✖️ Quantities: 2 persons

 

 

USTENSILS

1 sauté pan, 1 baking dish, 1 small saucepan

 

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INGREDIENTS

 

 

• 6 large endives
• 6 slices of superior ham (choose a good ham for taste)
• 1 tablespoon powdered sugar
• 2 garlic cloves
• Pepper – Nutmeg
• 20 cl water

 

Béchamel sauce

• 50 grams flour
• 50 grams soft butter
• 60 cl milk
• Pepper – Nutmeg

 

 

PREPARATION

 

 

Trim

1. Clean your endives.
2. Heat 1 tablespoon of oil in a sauté pan, then add the garlic cloves, halved here and there. Brown a little, then add the endives, each covered with a knob of butter.
3. Season with salt and nutmeg. (watch out for salted butter)
4. Sprinkle in 1 tablespoon of sugar, then pour in a base of water and cook over a low heat for 45 minutes, covering the pan.

 

Béchamel sauce

1. While cooking, prepare your béchamel by melting the butter in a saucepan.
2. Add the flour to form a roux.
3. Whisk vigorously with a whisk. Gradually stir in the milk, in several stages, until you obtain a thick, fluid texture.
4. Season with nutmeg and pepper to taste.

 

Assembly

1. Once cooked, collect your endives and use the cooking juices to lengthen your béchamel sauce. (Shh, it’s our little secret to make the dish taste even better)
2. Prepare your ham. Lay a slice facing you, place an endive on top, wrap it in the ham and place it in an oven dish.
3. Once all the endives have been rolled up, cover the dish generously with béchamel sauce.
4. Sprinkle with grated cheese.
5. Place in the oven for 10 to 15 minutes.
6. Once the dish is nicely gratinated, remove and serve hot.

 

 

 

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