Recipe courtesy of Amy Finley
Episode: Weekend Brunch
Endive Gratin with Ham and Gruyere Cheese
Total:
1 hr 40 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 40 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 8 endives, intact but cored
  • 4 tablespoons butter
  • 8 slices low-sodium ham
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • Freshly cracked black pepper, for seasoning
  • 1/8 teaspoon freshly grated nutmeg
  • 8 ounces Gruyere cheese, grated

Directions

Special Equipment: Steaming basket

Serving Suggestion: French baguette, sliced

Preheat oven to 350 to 375 degrees F.

In a large pot fitted with a steaming basket, bring 1-inch of water to a boil. Place the endives in the basket, cover, and let cook until very soft, about 10 to 15 minutes. Transfer to a colander and let drain, pushing down on the endives with a clean kitchen towel until as much of the water as possible has been expelled. Do not mush the endives!

In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. When the foam has subsided, add the endives and cook, turning occasionally, until brown and caramelized on all surfaces. Remove from heat and wrap each endive in 1 slice of the ham. Set aside.

In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter. When the foam has subsided whisk in the flour and cook 1 minute, being careful not to brown the flour. Whisk in the milk in a slow, steady stream. Bring to a boil whisking constantly, then reduce heat to medium-low and simmer until thickened, about 8 minutes. Season with a generous amount of pepper and the nutmeg.

Spread about 1 cup of the sauce over the bottom of a 9 by 13-inch glass or ceramic baking dish, then arrange the ham-wrapped endives on top in a single layer. Cover with the remaining sauce and the cheese. Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Turn on the broiler, transfer the pan to the top rack, and broil until the cheese has patches of golden goodness - about 2 minutes. Serve hot with generous amounts of sauce and baguette slices.

IDEAS YOU'LL LOVE

Braised Belgian Endive

Recipe courtesy of No Author

Sleaque (Endive Salad)

Endive Water Chestnut Salad

Recipe courtesy of Roger Mooking

Chicory Endive Fritte Torzelli

Recipe courtesy of Mario Batali

Halibut with Endive and Gremolata

Recipe courtesy of Food Network Kitchen

Endive and Frisee Salad with Oranges

Recipe courtesy of Giada De Laurentiis

Duck with Mango on Belgian Endive

Crab Salad in Endive Leaves

Recipe courtesy of Giada De Laurentiis

Endive Tri-Colore Salad

Recipe courtesy of Dave Lieberman

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Eat St.

10:30am | 9:30c

Eat St.

11am | 10c

Eat St.

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Donut Showdown

5:30pm | 4:30c

Donut Showdown

6:30pm | 5:30c

Donut Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Unwrapped

8pm | 7c

Unwrapped

8:30pm | 7:30c

Unwrapped

9pm | 8c

Unwrapped

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Unwrapped

12am | 11c

Unwrapped

12:30am | 11:30c

Unwrapped

1am | 12c

Unwrapped

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here