📝 About This Recipe
A beloved staple of Northern French and Belgian home cooking, Endives au Jambon is a masterclass in balancing flavors and textures. This dish features tender, slightly bitter braised endives wrapped in savory ham, all smothered in a luxurious, nutmeg-scented Béchamel sauce and baked until golden and bubbly. It is the quintessential 'plat de famille'—hearty, soul-warming, and elegantly simple.
🥗 Ingredients
The Endives
- 4 large Belgian Endives (firm and pale with yellow tips)
- 1 tablespoon Unsalted Butter (for braising)
- 1/2 tablespoon Lemon Juice (to prevent oxidation and bitterness)
- 1 teaspoon Granulated Sugar (to balance the natural bitterness)
- 1/2 cup Water
The Wrap
- 4 slices Parisian Ham (high-quality cooked ham, sliced medium-thick)
The Mornay Sauce (Cheesy Béchamel)
- 3 tablespoons Unsalted Butter (for the roux)
- 3 tablespoons All-Purpose Flour
- 2 cups Whole Milk (preferably warm)
- 1/4 teaspoon Nutmeg (freshly grated is best)
- 1 cup Gruyère Cheese (freshly grated)
- to taste Salt
- 1/4 teaspoon White Pepper (to keep the sauce pristine white)
For the Topping
- 1/2 cup Gruyère or Emmental Cheese (extra for the crust)
- 1 tablespoon Breadcrumbs (optional, for extra crunch)
👨🍳 Instructions
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1
Prepare the endives by trimming the very bottom of the root and removing any damaged outer leaves. Use a small paring knife to carve a small cone-shaped cavity into the base to remove the bitterest part of the core.
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2
In a large skillet or sauté pan, melt 1 tablespoon of butter over medium heat. Place the endives in the pan, sprinkle with sugar and lemon juice, and add 1/2 cup of water.
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3
Cover the pan with a lid or a piece of parchment paper (a cartouche) and simmer for 15-20 minutes until the endives are tender when pierced with a knife. Drain them thoroughly and set aside to cool.
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4
Crucial Step: Once cooled, gently squeeze each endive with your hands or press between paper towels to remove as much excess moisture as possible. This prevents a watery sauce later.
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5
Preheat your oven to 400°F (200°C) and lightly butter a rectangular baking dish.
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6
In a medium saucepan, melt the 3 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 2 minutes to create a blond roux, ensuring it doesn't brown.
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7
Gradually pour in the milk, whisking constantly to ensure no lumps form. Continue to cook and whisk until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
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8
Remove the sauce from heat. Stir in 1 cup of grated Gruyère, nutmeg, salt, and white pepper until the cheese is melted and the sauce is glossy.
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9
Lay out a slice of ham and place one braised endive at the edge. Roll the ham tightly around the endive and place it seam-side down in the prepared baking dish.
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10
Repeat with the remaining endives and ham slices, lining them up snugly in the dish.
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11
Pour the cheesy Béchamel sauce evenly over the wrapped endives, making sure they are well-covered.
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12
Sprinkle the remaining 1/2 cup of cheese (and optional breadcrumbs) over the top.
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13
Bake in the center of the oven for 20-25 minutes, or until the sauce is bubbling and the top has developed a beautiful golden-brown crust.
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14
Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
💡 Chef's Tips
Always squeeze the cooked endives thoroughly; they hold a surprising amount of water that can ruin your Béchamel. If you find endives too bitter, add an extra pinch of sugar to the braising liquid or use red endives, which are slightly milder. For the best flavor, grate your cheese from a block; pre-shredded cheese is coated in starch and won't melt as smoothly into the sauce. Use a high-quality, slightly thick-cut ham (Jambon de Paris is ideal) so it holds its structure against the creamy sauce. If the top isn't browning enough, pop it under the broiler for the last 2 minutes of cooking.
🍽️ Serving Suggestions
Serve with a crisp green salad tossed in a sharp Dijon vinaigrette to cut through the richness of the sauce. A side of steamed baby potatoes or a crusty baguette is perfect for soaking up the extra Béchamel. Pair with a dry white wine from the Loire Valley, such as a Chenin Blanc or a Muscadet. For a cozy dinner, serve as a standalone main course in individual gratin dishes. A light Alsatian Riesling also complements the slight bitterness of the endives beautifully.