I have wanted to make Gratin d’Endives au Jambon for a very long time. I have been waiting for cooler weather. When I woke up it had rained so I thought I would go for it. I know this dish sounds fancy, but really it is not. It is just endive wrapped in a blanket of ham, then smothered with cheese sauce. Apparently it is just everyday food in France.
I showed you how to make Mornay Sauce when I made Curried Cauliflower. Everyone should learn to make a béchamel. It’s just white sauce, and when you add cheese it becomes Mornay Sauce. These are just classic sauces, but it is just flour and butter, milk and nutmeg, salt and pepper. I learned to make this from my mother-in-law. The one important thing she said to remember is you need to cook out the raw flour taste or it will taste like wallpaper paste. When it starts to smell nutty, but is still a blonde roux, add milk a little at a time until you get the consistency you desire. Stir it until it becomes smooth.
I showed you how to cook Crispy Potatoes. Cooking endive is the same concept. Season, add butter, and a little liquid or vermouth. Steam until tender, then remove the lid, and let the butter brown the endive a little. Then take a sharp knife and carefully remove the core. Wrap them in a slice of ham and place them in a shallow baking dish. Pour the sauce over the ham-wrapped endive. Put it in the oven and let the cheese brown on top about 30 minutes.
We are supposed to get rain this week. A lot of rain. I am so happy about that. We have been in a dangerous draught for a long time. I hope we get just enough without causing mudslides or you will hear me complain about that. If it is cold where you live you may appreciate this dish. It will warm you up like only homey comfort food will do. Don’t let the fancy name deter you.
- 4 endives
- 4 slices ham
- 1 shallot, diced
- 1 tablespoon butter
- ¼ cup wine or vermouth
- 2 oz (50 g) Gruyere, grated
- 1 ½ to 2 cups milk
- 35 grams plain flour
- 35 grams butter
- a grind or two of freshly grated nutmeg
- salt and fresh ground black pepper to taste
- Mise en Place ~ Gather Ingredients
- Trim stems off endives, pull off any discolored leaves; cut in half lengthwise.
- Sauté the endives in a pan over a low-medium heat with a little olive oil.
- While the endives are sautéing, prepare the Morney sauce.
- Melt butter in large saucepan.
- Add flour all at once; cook roux until it is no longer raw. It will start to smell nutty.
- Pour in heated milk gradually, stirring continuously.
- How much milk you add depends on how thick or thin you like your sauce.
- Add salt, pepper to taste.
- Add grated cheese
- Heat oven to 375°.
- Butter a gratin/baking dish
- Gather your endive halves, wrapping two halves inside each slice of ham (as though it’s a whole endive)
- Place them in the baking dish and pour cheese sauce over the top.
- Top with some grated Gruyere.
- Bake for about 30 minutes or until golden.
I am taking this to
This is definitely a classy dish. It’s a shame endive is not appreciated as much here as it is in France. Often in my market it doesn’t look very fresh and I suppose that comes from lots of people not knowing how truly wonderful it is and the turnover is poor.
Sam
Sam, I found mine at Trader Joe’s. I watched it for a couple weeks to see when their shipment comes in and I pounced on it when it came in. I think they get it here for holiday h’ordeuvres. You know the blue cheese – walnut ones.
I have made this before and it is absolutely delicious. Your directions were spot on. Now you have made me want to make it again. My problem is that endives are so expensive here. For some reason our local supermarkets seem to think that if a vegie is at all exotic, it has to be expensive. I’ll check out the Farmers Market this week.
Penny, I found mine at TJs. I think it is a Christmas item. Not really, but that seems to be when people pay attention. I saw on a French blog that is about sixty cents for 2.2 pounds. I read where they grow them in buckets.
This was one of the very first French dishes I cooked many many years ago after having tasted it during a student exchange. I had all but forgotten about it, thank you for reminding me!
I love this type of cooking. Hardly any work yet it tastes like it is more complicated. Thanks for stopping by, I always appreciate your input.
I love Endives au Jambon. I discovered the recipe several years ago and it always turns out. So delicious. I haven’t tried browning the endive after steaming it, but I’ll bet it would add another layer of flavor.
Mille mercis!
Lorrie, I was just over at your site to check out your dish. Apparently I loved it enough to pin it. I see you added mustard to your Mornay. I will give that a try the next time I make this because ham, cheese just calls for mustard. Your photos are much nicer.
This dish is new to me, but I love endive especially in this yummy sauce!
It is new to me too Kari, but I have researched it so much I feel like and old hand. It is just a clever way of eating ham and cheese. 🙂
What an elegant dish. It is perfcet for any holiday meal. I’ve got to save this one.
The French just have a way with ham and cheese. 🙂 Thanks for stopping by Adri.
Very elegant and so easy in conception dish!
It is really a simple comfort food and yes, very easy. Thanks Katerina, I appreciate you stopping by.
sounds like heaven, I love dishes like this~ pinning to try soon, thank you!
I hope you like it Jenna. Thanks for dropping by.
M.
I love endive! And it works so well in a gratin. As does ham. Wonderful dish — thanks.
Thanks so much John.
This is a new dish to me, Madonna, and it sounds heavenly. I love cheesy sauces and learned to make a good white sauce when I was in college, studying Home Ec. I saw from the comments above, that you bought the endive at TJ’s. I’ll have to check there. Thanks for another inspirational dish!
I hope you like it. I really watched the market to make sure it was the freshest I could buy, but if you can find it at a farmers market I would go that way.
Your dish is beautiful, Madonna. A truly elegant meal. I have to admit that I have never prepared endive at home although I occasionally see it in the market. I’m looking forward to trying your recipe.
Cathy, I am sure yours will be prettier than mine, but it really is home cooking comfort food. I was happy to make it since it rained, finally although they say we need ten more rains just like what we got to replenish us.
Wowsers, this sounds amazing. But I feel like I’ve been living under a rock. I’ve never even heard of it. Time to crawl out from the darkness 🙂
Chris, Apparently this is home cooking in France. Check out David Lebovitz site. He just made it too and I think I will adapt his advice to roast the endives instead sautéing them. I was glad to post before he did so people would not think I copied him. 🙂 I think it is just a fall recipe.
Hi Madonna,
Your presentation for Gratin Dendives Au Jambon is just beautiful and it would be delicious. I will be making this dish for a very special event and am so excited to have the recipe. Thank you so much for sharing this elegant dish with Full Plate Thursday.
Have a great weekend and come back soon!
Miz Helen
Thank you so much. I hope you enjoy.
M.
This dish sounds perfect for a chilly winter’s day. French comfort food. Thank you sharing with Make It Monday.
Thanks Donna.
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