Chicory and Ham Gratin (Endives au Jambon)
Endives au jambon Say it: ahn-DEEV oh zhahm-BOHN
Endives au jambon is a classic comforting main dish from northern France, especially popular in the Nord-Pas-de-Calais region. Bitter Belgian endives are gently braised until sweet and tender, then wrapped in slices of ham, covered in a creamy béchamel sauce, sprinkled with cheese and baked until bubbling and golden. The contrast between the slight bitterness of the chicory, salty ham and rich, cheesy sauce makes it a beloved winter family meal that feels both elegant and deeply satisfying.
Chicory and Ham Gratin (Endives au Jambon)
Endives au jambon
Pronounced ahn-DEEV oh zhahm-BOHN
- Serves
- 4
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Trim the base of each endive and remove any wilted outer leaves. Rub the cut ends with the halved lemon to prevent browning.
Melt 2 tbsp (30 g) butter in a large skillet over medium heat. Add the endives in a single layer, sprinkle with sugar, and cook for 2 minutes. Turn them, add 1/2 cup (120 ml) water, cover, and braise gently for 25–30 minutes until very tender when pierced with a knife. Drain well and let cool slightly.
While the endives cook, make the béchamel. Melt 3 tbsp (45 g) butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until it smells nutty but stays pale.
Gradually whisk in the warm milk. Bring to a simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 4 minutes. Remove from heat and stir in nutmeg, salt, pepper and half of the grated Gruyère. Taste and adjust seasoning.
Preheat oven to 400°F (200°C). Lightly butter a 9×13-inch (23×33 cm) baking dish.
Wrap each drained endive tightly in one slice of ham. Arrange the wrapped endives in a single layer in the prepared dish.
Pour the béchamel sauce evenly over the rolls. Sprinkle with the remaining Gruyère and the Parmesan if using.
Bake for 20–25 minutes until the sauce is bubbling and the top is golden brown with crispy edges. For extra color, broil for the last 2 minutes. Let rest 5 minutes before serving.
Regional variants
Some home cooks in the Nord add a thin layer of caramelized onions beneath the endives or stir a spoonful of Dijon mustard into the béchamel for extra depth. Modern versions occasionally use smoked ham or replace half the milk with light cream.
Cook's notes
- Choose firm, pale endives; avoid any with brown spots as they can be more bitter.
- Squeeze the braised endives gently in a clean towel to remove excess moisture before wrapping so the dish does not become watery.
- The entire dish can be assembled a day ahead, covered and refrigerated; add 10 minutes to the baking time if baking straight from the fridge.
Serve with
Crusty baguette and a simple green salad dressed with vinaigrette; a glass of crisp white wine such as Chardonnay from nearby Artois.
Make ahead and storage
Assemble up to 24 hours ahead and refrigerate. Reheat covered at 350°F (175°C) for 25 minutes, then uncover for the final 10 minutes to brown the top.
