Equipment
Ingredients
Braised Endives
- 4 belgian endives, whole, outer leaves removed, base slightly trimmed
- 15 g unsalted butter
- 10 ml lemon juice, freshly squeezed
- 60 ml dry white wine
- 100 ml water
- 5 g granulated sugar
- 2 g salt
Ham Wrapping
- 4 cooked ham, sliced thin
Bechamel Sauce & Topping
- 40 g unsalted butter
- 40 g all-purpose flour
- 500 ml whole milk, cold or room temperature
- 1 g ground nutmeg
- 3 g salt
- 1 g black pepper, freshly ground
- 100 g gruyere cheese, grated
Nutrition (per serving)
Method
Melt 15g of butter in a large skillet over medium heat. Place the endives in the pan, sprinkle with sugar and salt, and lightly brown them on all sides for about 5 minutes. Pour in the white wine, water, and lemon juice. Bring to a gentle simmer.
Cover the skillet, reduce the heat to low, and braise the endives for 25 to 30 minutes until a knife easily pierces the core. Turn them once halfway through cooking.
Remove the endives from the skillet and place them on a double layer of paper towels. Let them drain thoroughly and cool slightly. Gently squeeze each endive to extract excess cooking liquid.
While the endives drain, prepare the bechamel. In a medium saucepan, melt 40g of butter over medium heat. Whisk in the flour to create a roux. Cook the roux for 2 minutes, whisking constantly, ensuring it does not brown.
Gradually pour the milk into the roux in a steady stream, whisking vigorously to prevent lumps. Continue to cook and whisk over medium heat until the sauce thickens and begins to gently bubble, about 5 to 7 minutes.
Remove the saucepan from the heat. Whisk in the salt, black pepper, ground nutmeg, and 50g of the grated Gruyere cheese until completely melted and smooth.
Preheat the oven to 200C/400F. Lightly butter the inside of a gratin dish. Wrap each drained endive tightly in a slice of ham and place them snugly, seam-side down, in the prepared dish.
Pour the hot bechamel sauce evenly over the ham-wrapped endives, ensuring they are completely covered. Sprinkle the remaining 50g of grated Gruyere evenly over the top.
Bake uncovered in the preheated oven at 200C/400F for 15 to 20 minutes, or until the sauce is vigorously bubbling and the top has formed a deep golden-brown crust. If the top needs more color, broil for the final 2 minutes.
Remove from the oven and let the dish rest for 5 to 10 minutes before serving. This resting period allows the boiling bechamel to stabilize so it stays on the endives rather than running across the plate.
Chef's Notes
- To mitigate the natural bitterness of endives, removing a small cone from the base of the core helps immensely. The addition of lemon juice and sugar in the braising liquid also perfectly balances their inherent astringency.
- Thoroughly draining the endives is the single most important step in this recipe. If they are watery, they will split the rich bechamel and create a thin, unappetizing pool in the bottom of your gratin dish.
- A touch of dry white wine in the braising liquid adds a beautiful background acidity that cuts through the rich, dairy-heavy sauce and salty ham.
- For the best flavor, seek out Jambon de Paris or another high-quality, thinly sliced cooked ham. Avoid honey-baked or heavily smoked hams, as their strong flavors will overpower the delicate balance of the dish.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce may thicken significantly when cold.
Reheating: Reheat gently in a 175C/350F oven until heated through and bubbling.
