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Endive and Ham Gratin

Endive Ham Gratin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people
Author: Giangi Townsend
Gently soften endives in a wine water boil and then enrobe them into a slice of ham, covered with a delightful white cream, with lots of cheese.

Ingredients

  • 6 large endive, all the same size and light outer leaves
  • 1 cup white wine
  • 1 cup water
  • 6 slices of ham
  • ¼ teaspoon salt
  • 1 cup gruyere cheese, shredded

WHITE SAUCE

  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ cup whole milk
  • ¾ cup endive water with wine
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 6 grinds nutmeg, or 1/8 of a teaspoon dry
US - Metric

Instructions

  • Remove the hard end of the endives, making sure they stay intact. Remove any dark or damaged ends.
  • Place water and wine in a large saucepan and bring to a boil. Add the endives, salt and bring back to a boil. Lower the heat, cover and cook for about 10 minutes.
    Endive Ham Gratin

FOR THE SAUCE

  • Melt the butter in a small saucepan. Stir in the flour and mix well. Add the milk and the wine water, salt, pepper and nutmeg.
    Endive Ham Gratin - roux
  • Bring to a boil, stirring with a whisk until the sauce is smooth and bubbling. Cook for about 1 to 2 minutes.
    Endive Ham Gratin bechamel sauce

ASSEMBLY & COOKING

  • Remove the endives from the water wine boil, save the liquid. Drain the endives and roll the ham around each.
    Endive Ham Gratin endives wrapped in ham
  • Preheat the oven at 375F.
  • Butter a gratin dish and place each ham-wrapped endive in the dish. Spread the sauce over the endives. Scatter the Gruyere cheese.
    Endive Ham Gratin woith grated cheese over it prior to going in the oven
  • Place in the hot oven and bake for 10 minutes or until the top is nicely browned.

Notes

Chef Tips:
  • Squeeze all the juices out of your endives. Endives hold water; you do not want excess liquid when combined with your cream.
  • I added cooking wine and water to create the sauce with this recipe. The richness of the wine adds a new layer of flavor, or as I like to call it, deliciousness.  Please do not skip this step, as you will regret it. The difference that it makes is incredible.
  • As every oven is different and altitude has a lot to do with oven baking, make sure that it is bubbling and browning gently.

Nutrition

Calories: 278kcal | Carbohydrates: 7g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 697mg | Potassium: 278mg | Fiber: 2g | Sugar: 2g | Vitamin A: 433IU | Vitamin C: 2mg | Calcium: 268mg | Iron: 1mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.