Endives with ham are one of those classic French dishes that evoke memories of family meals or cozy bistros. Originating in Northern France and Belgium, where they are called chicory, endives are often associated with a slight bitterness. Yet, when wrapped in a slice of ham and topped with a creamy, gratinéed béchamel sauce, they become irresistibly tender and flavorful. A truly comforting dish that transcends generations!
Besides being delicious, this gratin is a great way to enjoy endives, a seasonal vegetable often overlooked because of its bitterness. Fortunately, there are ways to reduce it, such as boiling them in water with a squeeze of lemon. Once well drained, the endives transform into a mild and balanced dish, enhanced by the richness of the melted cheese. It’s also a simple recipe, requiring few ingredients and quick to prepare, perfect for a stress-free dinner.
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The béchamel sauce plays a key role here. It provides a velvety texture and a slightly milky flavor that pairs wonderfully with the taste of the ham and melted cheese. For an even more indulgent touch, I like to add a little cream cheese, which makes it even creamier. And for those who prefer bolder flavors, a hint of nutmeg and some good grated cheese like Gruyère or Parmesan will enhance the dish.
This dish is best enjoyed piping hot, with a beautiful golden crust that crackles under the fork. It’s delicious on its own, but can also be served with a green salad for a touch of freshness and lightness. And if you’re looking for a meal idea you can prepare in advance, these endives with ham can be assembled ahead of time and simply reheated when it’s time to eat. A real time-saver for busy evenings!
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