endive au jambon gratin

Delicious Braised Endive and Ham Gratiné


Braised Endive with ham (known as Chicon-gratin in Belgium) is a typical dish from Nord-Pas-de-Calais, Belgium, and the Netherlands. It comes in the form of an endive gratin wrapped in slices of ham.

Endive is a winter vegetable with tight white leaves tinged with pale yellow at their ends, obtained by forcing, sheltered from the light, of a chicory root. The endive culture is like those who practice it: hard and laborious.

Today the north of France has become the leading region globally to produce endives and winter salads, ahead of Belgium and the Netherlands.

Cook endive 

Endive is available from approximately October to May. It is often offer wrapped and protected from light to avoid the leaves’ greening, which would give it a more pronounced bitterness. It’s should be chosen firm, shiny, swollen, and without spots. It is digestible and rich in water.

Whatever recipe you choose, you must prepare the endive by removing the damaged or stained leaves and possibly cutting off their ends. Dig the cores to extract the most challenging part of the vegetable. The endive is then quickly passed under cold water and drained. The endive is now ready to be worked.

Nutrition and benefits 

Its mineral contribution is very diverse, and it has a high concentration of trace elements. Low in calories, it is also rich in fiber. Endive is a diuretic vegetable that contains more than 95% water. It is perfect for low-calorie diets since it is low in calories, while it provides many minerals and trace elements (manganese, selenium, potassium, iron, etc.). For a long time, it has is recognized as being suitable for digestion since it is rich in fiber, and its bitterness, so criticized by some, would facilitate our gall bladder’s work. We have all the right reasons to consume it!

Are there several varieties of endives? Yes, but when you buy your endives, you don’t very often have access to the mixture, and more often than not, you believe a so-called standard type! Endives are not or no longer found in the wild. And those sold are all hybrids. However, red endive can only eat raw, cooked the red turns dark gray and is no longer delicious! Not to be confused with carmine, a salad that looks like red endive, but which is much more ribbed.

How to keep them? They can be stored raw or cooked:

For raw endive: Store the endive in a dark place to prevent its bitterness from increasing. Store it in the refrigerator compartment, wrapped in paper towels or a paper bag to avoid humidity. In any case, please do not keep it for more than 3 to 4 days.

For cooked endives: They keep very well once cooked. To do this, place them in a large dish, making sure that they do not overlap, then cover the dish with greaseproof paper.

How not accentuate their bitterness? Three actions make it possible to limit the offense of endives, which is mainly concentrated in two areas:

Eliminate the green tip of the endive, especially if it is frizzy, remove the endive root, either by digging it out if you are cooking your whole endive or by cutting the endive in half lengthwise and then cutting the endive in a “V” shape if you eat them sliced ​​cooked or floods, please do not soak the endives in water; rinse them; the humidity increases the bitterness.

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Delicious Braised Endive and Ham Gratiné

Recipe by MayeliceCourse: Food tips, French Recipes, Healthy, Recepies, Winter recipesCuisine: FrenchDifficulty: Medium


Prep time


Cooking time






  • Eight endives (aka Belgian endives, chicory)

  • Four slices of ham

  • 4 Tbsp of butter

  • Four Tbsp of flour

  • 4 cups of milk

  • About 1/2 cup shredded gruyère or enough to sprinkle over the endives

  • Salt & pepper


  • Cook the endives in boiling water for 45 minutes, then drain them well.
  • Before the endive is cooked, put the cream milk, and flour mixture with the salt and pepper in a saucepan. When the cream is simmering, turn off the heat to let it “infuse.” Arrange the cooked endive on the slices of ham, then roll everything up.
  • Place the endives surrounded by a ham in an ovenproof dish. Salt and pepper.
  • Drizzle the ham endives with sauce and cover with grated cheese.
  • Bake for 15 to 20 minutes in the oven at 350F (180C) — Serve with bread and salad. 


  • To remove bitterness from endives, here are the techniques I use:
  • Remove the core from the endives.
  • Soak the endives in milk
  • Cook the endives with lemon and sugar
  • Combine with a sweet and sweet vegetable 

What to drink?

Endives with ham go perfectly with dry red wine that is rather “young” such as a good Beaujolais Saint-Symphorien-d’Ancelles red, a Bugey red Pinot noir, a Bordeaux red, a red Savoie wine or a Bourgogne Hautes Côtes. of Beaune rouge.

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