Belgian Endive and Ham Gratin

Belgian Endive and Ham Gratin

Recipe No Image

Yield: Serves 4-6


4 Tbsp. butter
8 each Belgian endives
Kosher salt and freshly ground black pepper
1/2 cup onion, chopped
1/2 cup celery, chopped
2 Tbsp. flour
4 oz. Belgian ale or other full-bodied ale
1 cup Gruyère cheese, grated
8 slices Black Forest ham
1/2 cup Italian parsley, chopped


Oven Temperature: 400-450 degrees

  1. Flame Height: 4
  2. In a wide saucepan melt the butter by placing pan in the center of the oven. Add the endive, season with salt and pepper and sauté for 3-4 minutes, turning once to sauté evenly. Remove endive to a 2 quart gratin dish, leaving as much butter in the saucepan as possible.
  3. Add onion and celery to the pan, season with salt and pepper, return to the center of the oven and cook for about 6 minutes. Add flour, return pan to just inside the doorway, stir and cook until lightly browned, about 2 minutes. Add ale and stir until well incorporated. Add cheese and stir until melted and smooth. Season with salt and pepper as necessary.
  4. Wrap each endive with a slice of ham and place back in the gratin dish. Cover evenly with the cheese mixture.
  5. Flame Height: 2.8
  6. Lightly cover the baking dish with foil and bake gratin in the center of the oven for 10-15 minutes, turning 180 degrees after 8 minutes.
  7. Flame Height: 4
  8. Remove the foil and continue to cook 5 minutes more or until bubbly and nicely browned. Sprinkle with parsley before serving.

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