Endives with ham are one of those classic French dishes reminiscent of family meals or cozy bistros. Native to northern France and Belgium, where they are called chicons, endives are often associated with a slightly bitter taste. However, when wrapped in a slice of ham and topped with a creamy béchamel sauce, they become irresistibly tender and flavorful. A true comfort food that has been passed down through the generations!
Besides 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 reduce this bitterness, such as boiling them in water 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.
The béchamel sauce plays a key role here. It adds a velvety texture and a slightly milky flavor that pairs wonderfully with the flavor of the ham and cheese gratin. For an even more indulgent touch, I like to add a little creamy cream cheese spread, which makes it even creamier. And for those who prefer a more pronounced flavor, a hint of nutmeg and a good grated cheese like Gruyère or Parmesan enhance the dish.
This dish is best enjoyed piping hot, with a beautiful golden crust that cracks under the fork. It’s perfect on its own, but can also be served with a green salad for a fresh and light meal. And if you’re looking for a meal idea to prepare in advance, the endives with ham can be assembled in advance and simply reheated when it’s time to eat. A real time-saver for busy evenings!
So, if you’re craving a family-friendly 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 classic, you won’t be disappointed. Prepare your endives, get out your cheese, and indulge in this generous and melt-in-the-mouth gratin. Enjoy! 😊
🛒 Ingredients (serves 6)
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