Endives au Gratin with Ham is a classic French dish that evokes memories of family meals and cozy neighborhood bistros. Originating in Northern France and Belgium—where endives are known as chicory—this recipe beautifully transforms a vegetable often associated with bitterness into a rich and comforting dish.
When tender endives are wrapped in slices of ham and smothered in a creamy, golden béchamel sauce, their bitterness softens into a delicate, well-balanced flavor. This timeless recipe has been passed down through generations and remains a beloved staple of French home cooking.
Beyond its comforting taste, this gratin is an excellent way to enjoy endives, a seasonal vegetable that is often overlooked. Simple techniques—such as boiling them with a splash of lemon juice and draining them thoroughly—help reduce bitterness and enhance their natural flavor. Paired with melted cheese and silky sauce, the result is irresistible.
The béchamel sauce plays a central role in this dish, providing a velvety texture and mild richness that perfectly complements the ham and cheese. For extra indulgence, a spoonful of cream cheese can be added, while nutmeg and a good-quality grated cheese like Gruyère or Parmesan deepen the flavor beautifully.
Served piping hot with a golden, bubbling crust, Endives au Gratin with Ham is delicious on its own or paired with a crisp green salad for contrast. It’s also an ideal make-ahead dish—assemble it in advance and reheat when ready, making it perfect for busy evenings.
Whether you’re revisiting a childhood favorite or discovering this classic for the first time, this generous and comforting gratin is sure to win you over.
Ingredients (Serves 6)
Ingredients (Serves 6)6 Belgian endives
6 slices of good-quality cooked ham
600 ml whole milk
50 g butter
40 g cornstarch (or flour for a classic béchamel)
1 heaped tablespoon cream cheese (optional)
1 generous pinch grated nutmeg
Grated Gruyère cheese (or Parmesan, Grana Padano, etc.)
Salt and black pepper
Preparation