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Endive gratin with ham

by Sabine Schoenknecht on July 03, 2023

Endive gratin

Whenever I find endive in the grocery store, I get some and make this dish. 

Endive is a bitter leaved vegetable and I am not very keen to have that in my salad, but in this dish, it is very delicious. 

For 4 Person:

  • 8 Endive 
  • 3 Tbsp. Lemon juice
  • 3 Tbsp. Butter
  • 2.5 Tbsp. Flour
  • 250ml Broth
  • 250 ml Milk
  • 150 g Gouda
  • a bunch of Parsley (if you have)
  • 2 Tsp. Herb de Provence Mustard
  • Nutmeg
  • Salt & Pepper
  • 8 big slices of ham 
  • oil for the pan to grease 

Wash the endive and cut the ends off. (To lessen the bitterness, cut a little wedge out from the inside of the endive). Cook the endive in water with some salt and lemon juice for about 10 minutes. 

Preheat the oven to 210 °C. Grease a large gratin pan. Add the butter in a pot and let it heat up. Add the flour and mix. After a short while, add the broth and whisk it nicely. Then add the milk. Let it cook for a while.

Grate the cheese, wash the parsley (if you have fresh) and cut it finely. Add it to the sauce together with the Herb de Provence mustard, nutmeg, salt and pepper. The sauce should not cook anymore. 

Take the endive out and let it drain (there is some water in the endive, so squeeze them a little bit). Take a kitchen towel and dry them up a bit. Then take an endive and roll it in a slice of ham. Place them into the gratin pan. 

Endive, rolled into ham and placed in a gratin dish

Pour the sauce over the endives and let it bake in the oven for about 20 min. 

We serve it with rice, but potatoes are perfect as well. 

Your Mustard Lady

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