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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.
I recently started sharing recipes on The Jenny Evolution and thought it would be terrific to have a group on FB where we can share our recipes not just with other bloggers but with people who are searching out recipes. That said, I’m launching a Food Blogger group! If we work together we can make this a great outlet for all of us. If you’d like to join, visit me here https://www.facebook.com/groups/341455112700743/