Belgian Endive and Ham Gratin
Sometimes, we stumble upon a forgotten childhood favorite purely by chance. Recently, while sitting in my office, surrounded by hundreds of old French cookbooks, one particular book called out to me. It had been a long time since I last opened Anne Willan’s comprehensive *The Country Cooking of France*. As I flipped through the familiar pages, it felt like leafing through a family photo album filled with beloved childhood dishes. One recipe stopped me in my tracks—her take on the classic French family dish, endive and ham gratin. It immediately brought back vivid memories of my mother making the same dish when I was a child. I could almost see our old kitchen, painted in a warm shade of orange with Provencal blue tiles covering the floor, and smell the rich aroma of my mother's cooking.
Belgian Endive and Ham Gratin photographed by Francois de Melogue
I caught myself smiling and licking my lips as I decided to make the creamy gratin for my son, just as my mother had for me, complete with a little extra sauce and the crispy cheese edges baked to perfection. Beau was hesitant at first, only daring to try a small spoonful. But when I left the table and came back, I caught him sneaking more bites from the dish, especially the cheesy, crunchy parts I used to adore. It felt like life had come full circle.
Endive is the perfect winter vegetable, grown in dark, lightless rooms. When exposed to light, the yellow leaves turn green and develop a bitter taste—so if you’re shopping for Belgian endive, check for vibrant yellow leaves to see how fresh it is. Gruyère is the traditional choice for the gratin, but don’t be afraid to experiment with other cheeses like a sharp white cheddar for a new twist on an old classic.
Click here to see a video of the gratin being made.
Make this wonderful gratin this weekend.
Belgian Endive and Ham Gratin
A creamy vegetable gratin that works well with any meal.
Pre-cook the endive
6 each Belgian endive
2 tablespoons butter
1 teaspoon sugar
to taste sea salt and black pepper
Making the bechamel sauce
3 tablespoons butter
2 tablespoons flour
1.5 cups milk
a few grates of nutmeg
To finish the gratin
6 slices ham
1/4 cup cheese, Gruyere, cheddar, Swiss (grated)
Pre-cook the endive
Preheat oven to 350 degrees. Generously butter a 5X9 gratin dish.
Trim the bottom ends off the endive and any outer leaves that are discolored. The endive should be very white with hints of yellow. If there is green then it has been exposed to light and will be more bitter.
Season with sugar, sea salt, and black pepper, cover with aluminum foil, and roast for one hour.
Making the bechamel sauce
While the endive is roasting: Melt butter in a 2-quart saucepan. Whisk in flour and continue cooking over very low heat for five minutes, stirring constantly. Whisk in milk and cook over medium heat until thickened about 5 minutes—season to taste with salt, pepper, and a few grates of nutmeg.
To finish the gratin
Wrap each endive in one slice of ham and put it back into your gratin dish.
Cover with sauce and grated cheese, and bake for 30 minutes, or until bubbling and hot. Enjoy with roasted meats, chicken, or a big green salad.
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Francois de Melogue is a Photographer, reformed chef, cookbook author, and bon vivant. He lives in Saint Albans, Vermont with his wife Lisa and 13-year-old son Beaumont. Francois’s photography is available for sale at his online gallery. Click here for Video recipes.
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