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Endives au Jambon

Serves 4 to 6 Entree meat

Endives au Jambon

Endives au Jambon is a staple of northern France, a comforting dish that finds its place in the daily rhythm of home kitchens. Simple yet satisfying, it brings families together with its warm, inviting aroma. This version stays true to its roots, delivering straightforward and generous flavors, just as a seasoned family cook would intend.

Expect a harmonious blend where the gentle bitterness of Belgian endives meets the savory embrace of ham, all cloaked in a creamy, Gruyère-laden béchamel. The result is a dish that is both tender and hearty, a perfect centerpiece for a relaxed meal that celebrates the quiet joys of everyday dining.

Ingredients

  • 8Belgian endives
  • 8 slicescooked ham
  • 40 gbutter
  • 40 gflour
  • 400 mlwhole milk
  • 100 gGruyère — grated
  • to tastefine salt and white pepper

Method

  1. Preheat your oven to 180°C (350°F). Trim the base of each of the 8 Belgian endives and remove any wilted outer leaves. In a large pot, bring salted water to a boil and add the endives. Cook them for about 10 minutes until they are tender when pierced with a knife, then drain them well, pressing gently to remove excess water.
  2. In a medium saucepan, melt 40 g of butter over medium heat. Once the butter is fully melted and begins to foam, add 40 g of flour. Stir continuously with a wooden spoon or whisk for about 2 minutes, creating a roux that should be smooth and slightly golden, without browning.
  3. Gradually pour in 400 ml of whole milk, stirring constantly to prevent lumps from forming. Continue to cook the mixture, stirring, until it thickens into a smooth béchamel sauce. The sauce should coat the back of a spoon and have a creamy consistency. Season with fine salt and white pepper to taste.
  4. Grate 100 g of Gruyère cheese and stir half of it into the béchamel sauce until melted and well combined. Set the remaining cheese aside for later use. The sauce should be rich and cheesy, with a glossy finish.
  5. Wrap each cooked endive with a slice of cooked ham, ensuring the ham covers the endive completely. Place the wrapped endives in a single layer in a baking dish, seam side down, to prevent them from unraveling.
  6. Pour the béchamel sauce evenly over the wrapped endives, ensuring they are well covered. Sprinkle the remaining Gruyère cheese over the top, creating a generous layer that will form a golden crust during baking.
  7. Place the baking dish in the preheated oven and bake for about 25 minutes, or until the top is bubbling and golden brown. The dish is ready when the cheese is melted and slightly crispy, and the sauce is bubbling around the edges.
  8. Remove from the oven and let it rest for a few minutes before serving. This brief resting time allows the flavors to meld and the sauce to thicken slightly, making it easier to serve.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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