Endives With Ham Gratin

Endives with ham gratin is a traditional French dish, very popular in northern France and Belgium. The endives are braised and lightly caramelized before being wrapped in ham, soaked in a creamy lemony sauce, topped with gruyère, and gratinéed under the broiler.

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A classic Saturday night family dish

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Preparing Endives

Trim off endive bottoms and remove one or two outer leaves. Soak the outer leaves and endives in a bowl filled with lukewarm water and a tablespoon of lemon juice. Drain well. Chop the outer leaves; reserve.

Sauce

Heat a large saucepan or Dutch oven, melt butter, add crushed garlic and the chopped endive leaves. Season with salt and pepper and let sweat for 5 minutes. Add heavy cream, bring to a boil, and let simmer uncovered for 45 minutes to reduce. Pass through a sieve. Save the solids if desired and reserve the reduced endive-flavored cream.

Cooking Endives

In a large skillet, melt butter, add endives and chicken stock. Season with salt and bring to a boil. Cover and let simmer for 30 minutes or until fork tender. Drain the endives well and let cool – squeeze out excess moisture left inside each endive and reserve on paper towels. Save the stock for later use.

Caramelized Endives

Heat a frying pan, melt butter and sprinkle sugar over. Arrange the cooked endives in the pan and let caramelize. Let them cool.

Assembly

Wrap each endive in a slice of ham. Arrange them in a shallow dish, glaze with the reduced cream sauce, and sprinkle with cheese. Place under the broiler to lightly brown. Bon appétit!

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