Endive and ham gratin is a French bistro classic where tender braised endives are wrapped in ham, nestled in silky béchamel sauce, and baked until golden under a crust of melted Gruyère. It's an elegant yet simple dish that reheats beautifully.
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In a large pan, bring water to a boil. Add a splash of white wine and salt.
Add the endives to the boiling water and cook for about 10 minutes until tender.
While the endives cook, prepare the béchamel sauce. Melt butter in a saucepan over medium heat.
Whisk in the flour to create a roux and cook for 2-3 minutes, stirring constantly.
Remove the cooked endives from the water and place them in a colander to drain. Reserve about 1/2 cup of the cooking liquid.
Combine the milk with the reserved endive cooking liquid.
Gradually whisk the milk mixture into the roux until the sauce is smooth.
Season the béchamel with salt, white pepper, and nutmeg. Continue to cook, stirring, until it thickens enough to coat the back of a spoon.
Preheat your oven to 350°F (175°C) and butter a baking dish.
Gently squeeze any excess water from the drained endives.
Wrap each endive in two slices of ham and arrange them in the prepared baking dish.
Pour the béchamel sauce evenly over the ham-wrapped endives.
Top generously with shredded Gruyère cheese.
Bake for about 30 minutes, until the sauce is bubbly and the top is golden brown.
Let the gratin rest for a few minutes before serving. Garnish with finely chopped fresh chives.
Store covered in the refrigerator up to 3 days. Reheat covered at 325°F until warmed through, about 15–20 minutes.
9×13 inch baking dish · whisk
Yes. Assemble the dish completely, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.
Boil the endives in salted water first to remove excess moisture, then drain thoroughly before wrapping in ham. This ensures the sauce stays creamy.
Yes. Emmental, Comté, or Jarlsberg work well. Avoid soft cheeses; choose firm, melting varieties with good flavor.
Bake until the top is golden brown and the sauce bubbles gently at the edges, about 25–30 minutes at 375°F. The cheese should be fully melted and slightly crispy.
Absolutely. Store covered in the refrigerator up to 3 days. Reheat covered at 325°F until warmed through, about 15–20 minutes, to prevent the sauce from drying out.
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