Winter's comfort: a simple endive and ham gratin recipe

Why endive and ham make the perfect winter pairing

Winter's chill is the perfect excuse to indulge in hearty, comforting dishes that warm the soul. Enter the humble endive, prized for its sweet, earthy flavor and crunchy texture. When paired with savory, melt-in-your-mouth ham, you have a match made in culinary heaven.

A gratin recipe for the ages

This endive and ham gratin is a masterclass in simplicity. With just a few, quality ingredients and some basic prep work, you'll have a dish that's sure to become a staple in your winter kitchen.

Ingredients

• 6 endives
• 6 slices of white ham
• 60g of grated cheese (Emmental, Comté, or a blend)
• 30g of butter
• 30g of flour
• 50cl of semi-skimmed milk
• 1 tsp lemon juice
• Salt, pepper, and a pinch of nutmeg

Preparation

Preheat your oven to 400°F (200°C). This will give your oven time to preheat while you prep the endives.

1. Prepare the endives by trimming the bases and removing any tough, fibrous outer leaves.
2. Blanch the endives in boiling water with a squeeze of lemon juice for 15-20 minutes, or until tender but still retaining some crunch.
3. Drain the endives thoroughly and pat dry with a clean towel to remove excess moisture.
4. Wrap each endive with a slice of ham, placing them snugly in a baking dish.
5. Melt the butter in a saucepan over medium heat, then whisk in the flour to make a roux. Cook for 1-2 minutes, until lightly golden.
6. Gradually pour in the milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and season with salt, pepper, and a pinch of nutmeg.
7. Pour the béchamel sauce over the ham-wrapped endives and sprinkle with grated cheese.
8. Bake in the preheated oven for 20 minutes, then finish under the broiler for an additional 2-3 minutes, or until the top is golden brown.

Tips for success

Egouttage is key: Don't skip the step of patting the endives dry with a towel. Excess moisture can cause the gratin to become watery. Flavor boost: Don't underestimate the power of nutmeg in this recipe. A pinch adds a warm, aromatic depth to the dish.

Variations and substitutions

• Lighten it up:
• Switch to whole milk for a richer sauce
• Reduce the cheese to 40g
• Replace 10g of butter with 1 tbsp of neutral oil
• Rustic twist:
• Top with 2 tbsp of breadcrumbs before baking
• Hearty addition:
• Layer 300g of cooked, diced potatoes between the endives and ham

Serving suggestions

This gratin makes for a satisfying main course, served with a simple green salad to cut the richness. Alternatively, pair it with roasted carrots, sautéed spinach, or a side of crusty bread for a comforting winter's meal.

Conclusion

This endive and ham gratin is a masterclass in comfort food. With its satisfying blend of textures and flavors, it's sure to become a staple in your winter repertoire. So go ahead, indulge in a slice (or two!) and let the warmth of this seasonal dish envelop you.