Winter comfort: endive gratin with ham – a taste of home

As the days shorten and the chill deepens, a simple dish can offer profound solace. This endive gratin, layered with ham and a creamy béchamel, isn't just food; it's a warm embrace on a cold evening.

A quick and cozy winter staple

This recipe delivers comforting flavors with minimal effort, ready in under an hour. The bitterness of the endives mellows beautifully with the ham and cheese, creating a surprisingly crowd-pleasing dish.

Endives, at their peak during the colder months, provide essential fiber and are low in calories. While their inherent bitterness can be a deterrent, the gentle cooking process and savory additions transform them into something irresistible.

Ingredients for 4

6 endives (approx. 700g), 6 slices of white ham, 60g grated cheese (emmental, comté, or a blend), 30g butter, 30g flour, 50cl semi-skimmed milk, 1 tsp lemon juice, salt, pepper, pinch of nutmeg.

Step-by-step preparation

Preheat your oven to 200°C. First, prepare the endives: wash, remove damaged leaves, and trim the base, discarding the toughest core. Blanch the endives in boiling water with lemon juice for 15-20 minutes until tender but not collapsed. Drain well and gently press to remove excess water – this step is key to a creamy gratin.

Wrap each endive with a slice of ham and arrange them snugly in a gratin dish. Next, create the béchamel: melt the butter in a saucepan, whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the milk, whisking constantly to avoid lumps. Season with salt, pepper, and nutmeg.

Pour the warm béchamel over the wrapped endives, top with grated cheese, and a few knobs of butter. Bake for 20 minutes at 200°C, broiling for the last 2-3 minutes for a golden crust. Watch carefully to prevent burning.

Tips for success

Drain and press the endives thoroughly to prevent a watery gratin. Cook the roux for a minute or two to remove any raw flour flavor. Taste the béchamel and adjust seasoning as needed. For added depth, sprinkle with grated Parmesan or breadcrumbs before baking.

Serving suggestions

This gratin is satisfying on its own, but pairs well with a simple green salad, such as a mâche salad with walnuts or grated carrots with lemon. Roasted potatoes offer a heartier accompaniment.

A simple, heartwarming dish

This endive gratin is a testament to the power of simple ingredients transformed by thoughtful preparation. It's a dish that warms from the inside out, a welcome comfort on a chilly day. And it’s ready in under an hour. It’s a reminder that sometimes, the most satisfying meals are the easiest.

The recipe consistently receives a 5/5 rating from home cooks, a testament to its enduring appeal.