Tender braised Belgian endives wrapped in savory ham and smothered in a creamy béchamel sauce with melted cheese—this comforting French-Belgian classic is rich, satisfying, and perfect for cold evenings. With its velvety texture and beautifully balanced flavors, this dish is both elegant and hearty, making it ideal for both family dinners and refined gatherings.

Why You’ll Love This Recipe

Belgian Endives au Gratin is a traditional dish that delivers deep comfort and sophistication. The slight bitterness of endives is mellowed through braising, while the ham adds a salty note and the béchamel ties it all together with luscious creaminess. Topped with bubbling melted cheese, it’s a warm, fulfilling dish that is especially welcome in the colder months. It also happens to be a great way to introduce more vegetables into your meals in a delicious and appealing form.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 6 Belgian endives

• 6 slices of cooked ham

• 1 cup grated Gruyère or Emmental cheese

• 2 tbsp butter

• Salt and pepper to taste

• Juice of ½ lemon

For the Béchamel Sauce:

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 ½ cups whole milk

• ¼ tsp ground nutmeg

• Salt and pepper to taste

Directions

1. Trim the bases of the endives and remove any wilted outer leaves.

2. In a large pan, melt 2 tbsp butter with a splash of water and the lemon juice. Add endives, season with salt and pepper, and cover. Braise over medium heat for 20–25 minutes until tender. Drain well to remove excess moisture.

3. Prepare the béchamel: In a saucepan, melt 2 tbsp butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add milk, whisking constantly until the sauce thickens.

4. Season with salt, pepper, and nutmeg. Remove from heat and stir in half of the grated cheese until smooth.

5. Preheat the oven to 375°F (190°C).

6. Wrap each endive in a slice of ham and place them seam-side down in a buttered baking dish.

7. Pour the béchamel sauce evenly over the wrapped endives and sprinkle with the remaining cheese.

8. Bake for 20–25 minutes, or until the dish is bubbling and golden on top.

9. Serve hot, ideally with mashed potatoes or a simple green salad.

Servings and timing

This recipe serves 3 to 4 people.
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

• Vegetarian version: Omit the ham and wrap endives in blanched Swiss chard leaves or simply layer without wrapping.

• Add depth: Use smoked ham or bacon for added richness.

• Cheese alternatives: Swap Gruyère with Comté, fontina, or aged cheddar.

• Spicy twist: Add a pinch of cayenne pepper to the béchamel sauce.

• Herbed béchamel: Stir in finely chopped thyme or chives for added aroma.

• Lighter béchamel: Use low-fat milk and reduce the butter slightly.

• Gluten-free version: Use gluten-free flour for the béchamel.

• Single servings: Prepare in individual ramekins for an elegant presentation.

• Crispy topping: Mix breadcrumbs with cheese for a crunchy finish.

• Caramelized endives: Sear endives before braising for more depth of flavor.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in an oven-safe dish and warm in a preheated 350°F (175°C) oven for 15–20 minutes or until heated through. Avoid microwaving, as it may affect the texture of the sauce and endives.

FAQs

Can I use a different type of cheese?

Yes, you can use Comté, cheddar, fontina, or mozzarella depending on your taste preferences.

What can I serve with this dish?

It pairs well with mashed potatoes, buttered noodles, or a crisp green salad to lighten the richness.

Can I make it ahead of time?

Yes, assemble the dish and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if chilled.

Are Belgian endives bitter?

They can be slightly bitter, but braising them mellows the flavor significantly.

Can I use white sauce from a jar?

While homemade béchamel is preferred for flavor and texture, a good-quality white sauce can be used for convenience.

Can I freeze this dish?

Freezing is not recommended, as the béchamel sauce may separate upon thawing and reheating.

How do I prevent watery endives?

After braising, drain the endives thoroughly and gently squeeze out excess moisture before wrapping in ham.

Is this dish traditionally Belgian or French?

It is a classic dish in both Belgian and northern French cuisines, especially popular in home-style cooking.

Can I use red endives?

Yes, though they are less common and may have a slightly different flavor. The method remains the same.

How do I make it more indulgent?

Add a drizzle of cream over the wrapped endives before topping with sauce, or use a mix of rich cheeses for a deeper flavor.

Conclusion

Belgian Endives au Gratin with Ham and Cheese is a time-honored comfort food that showcases the beauty of simple ingredients prepared with care. Rich, creamy, and satisfying, it’s a warm embrace in culinary form. Whether you’re new to endives or already a fan, this gratin will earn a permanent place in your winter recipe collection.

Belgian Endives au Gratin with Ham and Cheese

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French-Belgian
• Diet: Halal

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Description

Tender Belgian endives wrapped in savory ham and baked with creamy béchamel and melted cheese for a classic, comforting French-Belgian dish.

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Ingredients

Units USM Scale 1x2x3x

• 6 Belgian endives
• 6 slices of cooked ham
• 1 cup grated Gruyère or Emmental cheese
• 2 tbsp butter
• Salt and pepper to taste
• Juice of 1/2 lemon
• 2 tbsp butter (for béchamel)
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/4 tsp ground nutmeg
• Salt and pepper to taste (for béchamel)

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Instructions

1. Trim the bases of the endives and remove any wilted outer leaves.
2. Steam or braise in a pan with 2 tbsp butter, lemon juice, salt, and a splash of water for 20–25 minutes until tender. Drain well.
3. In a saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute.
4. Gradually whisk in milk until smooth and thickened.
5. Season with salt, pepper, and nutmeg. Remove from heat and stir in half the grated cheese.
6. Preheat oven to 375°F (190°C).
7. Wrap each endive in a slice of ham and place seam-side down in a buttered baking dish.
8. Pour the béchamel sauce evenly over the wrapped endives and sprinkle with the remaining cheese.
9. Bake for 20–25 minutes until bubbling and golden on top.
10. Serve hot, ideally with mashed potatoes or a simple salad.

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Notes

• Drain endives thoroughly to avoid watery sauce.
• Use smoked ham for extra depth of flavor.
• Can be prepared ahead and baked just before serving.

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Nutrition

• Serving Size: 1 stuffed endive
• Calories: 250
• Sugar: 4g
• Sodium: 600mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 50mg