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Loading...A beloved Belgian classic, tender braised endives are wrapped in thin slices of cooked ham, blanketed in a creamy Gruyère Mornay sauce, and baked until bubbling and golden brown. This comforting gratin is a staple of Belgian home cooking, often served as a hearty main course with boiled potatoes or crusty bread.
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 29 gFat
- 15 gSaturated Fat
- 22 gCarbs
- 3 gFiber
- 11 gSugar
- 32 gProtein
- 980 mgSodium
- 520 mgPotassium
- 430 mgCalcium
- 2 mgIron
- 7 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the Endives and Ham
- 8 Belgian endives (chicons), trimmed
- 1 tbsp fresh lemon juice
- 1 tsp granulated sugar
- 1 tbsp unsalted butter
- 8 thin slices cooked ham (about 300 g)
- 1/2 tsp salt
- Pinch of white pepper
For the Cheese Sauce (Mornay)
- 40 g (3 tbsp) unsalted butter
- 40 g (1/3 cup) all-purpose flour
- 500 ml (2 cups) whole milk
- 100 g Gruyère cheese, finely grated
- 1/4 tsp ground nutmeg
- 1/2 tsp Dijon mustard
- Salt and white pepper to taste
For the Topping
- 60 g Gruyère cheese, grated
- 2 tbsp fine dry breadcrumbs
- 1 tbsp melted butter
Directions
- Bring a large pot of lightly salted water to a boil with the lemon juice and sugar. Add the trimmed endives and simmer gently for 18-20 minutes, turning once, until tender but still holding their shape. Drain well and pat dry with paper towels.
- While the endives cook, melt 40 g butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until pale and fragrant.
- Gradually pour in the milk while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 4-5 minutes until thickened enough to coat the back of a spoon. Stir in 100 g Gruyère, nutmeg, Dijon mustard, and season with salt and white pepper. Keep warm.
- Preheat the oven to 200°C (400°F) and butter a medium baking dish. Lay a slice of ham flat, place one endive on top, and roll snugly. Place seam-side down in the prepared dish, repeating with all eight endives.
- Pour the warm cheese sauce evenly over the wrapped endives, making sure each is fully coated. Mix the remaining 60 g Gruyère with breadcrumbs and melted butter, then sprinkle generously over the top.
- Bake for 20-25 minutes until the surface is deeply golden brown and the sauce is bubbling around the edges. Let rest for 5 minutes before serving hot with boiled potatoes or crusty country bread.
Cook’s Notes
- Choose firm, tightly closed endives with pale yellow tips for the best flavor and least bitterness.
- For a richer sauce, substitute 50 ml of the milk with heavy cream or a splash of dry white wine.
- To reduce bitterness in older or larger endives, add a slice of stale bread to the braising water – it absorbs some of the harsh compounds.
- Traditional Belgian versions sometimes include a thin slice of brick or gouda cheese inside the ham wrap for extra indulgence.
- Leftovers keep well in the refrigerator for up to 2 days and reheat gently in a 160°C oven covered with foil to prevent drying.
