Main Course · Dinner · French ·

Belgian Endive and Ham Gratin with Mornay Sauce

Name: Belgian Endive and Ham Gratin with Mornay Sauce
Prep time: 27 min
Cook time: 80 min
Total time: 107 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 8 large Belgian endives; 8 slices of high-quality cooked ham; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 2 cups whole milk; 1 cup grated Gruyère or Emmental cheese; Pinch of nutmeg; Salt and white pepper to taste; 1/2 cup grated Parmesan cheese; 1/4 cup breadcrumbs; 2 tablespoons unsalted butter, melted; Fresh parsley, chopped; A sprinkle of cracked black pepper

Savory ham and tender endives wrapped in a creamy béchamel mornay sauce make this Belgian Gratin a culinary delight.

4.9(388 reviews)

·By Ethan Brooks·August 28, 2025

Belgian Endive and Ham Gratin with Mornay Sauce — Main Course served and photographed from above

Prep

27 min

Cook

1 h 20 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Endives and Ham

For the Mornay Sauce

For the Gratin Topping

Optional Garnishes

Nutrition

Per serving

Calories: 602 kcal
Protein: 35.5 g
Carbs: 27.75 g
Fat: 38 g
Fiber: 7.75 g

Whole recipe

Total

Calories: 2409 kcal
Protein: 142 g
Carbs: 111 g
Fat: 152 g
Fiber: 31 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
8 large Belgian endives	120	8	24	0	24
8 slices of high-quality cooked ham	400	40	4	24	0
4 tablespoons unsalted butter	400	0	0	44	0
4 tablespoons all-purpose flour	114	3	24	0	1
2 cups whole milk	300	16	24	16	0
1 cup grated Gruyère or Emmental cheese	440	32	2	32	0
Pinch of nutmeg	3	0	0	0	0
Salt and white pepper to taste	0	0	0	0	0
1/2 cup grated Parmesan cheese	220	20	4	15	0
1/4 cup breadcrumbs	100	3	20	1	1
2 tablespoons unsalted butter, melted	200	0	0	22	0
Fresh parsley, chopped	2	0	0	0	1
A sprinkle of cracked black pepper	10	0	3	0	4

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Endives

1
Preheat the oven
Preheat the oven to 375°F (190°C).
2
Trim and Clean
Trim the bases of the endives and remove any wilted outer leaves.
3
Steam Endives
Steam the endives for 15 minutes until tender, then drain them thoroughly.

Preparing the Mornay Sauce

1
Make Roux
Melt butter in a saucepan over medium heat. Add flour, stirring constantly to form a roux.
2
Add Milk
Slowly whisk in the milk, continuing to stir until the sauce thickens.
3
Finish Sauce
Remove from heat and add grated Gruyère or Emmental cheese, nutmeg, salt, and white pepper, stirring until smooth.
Tip: ⚠ Ensure the mornay sauce is smoothly stirred to avoid lumps. 💡 Grate cheese finely for faster melting and a smoother sauce.

How to Make Belgian Endive and Ham Gratin with Mornay Sauce

Total time: 1 h 47 min · Yields 4 servings

1
Wrapping the Endives in Ham
Place each steamed endive in a slice of ham and roll up.
2
Arranging in the Baking Dish
Place rolled endives in a buttered baking dish.
3
Pouring the Mornay Sauce
Evenly pour the mornay sauce over the wrapped endives.