Belgian Endive and Ham Gratin with Mornay Sauce

Creamy Comfort with a Crunchy Twist

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

1 h 20 min
4
Intermediate

Ingredients

For the Endives and Ham

8 large Belgian endives

8 slices of high-quality cooked ham

For the Mornay Sauce

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

For the Gratin Topping

1/2 cup grated Parmesan cheese

1/4 cup breadcrumbs

2 tablespoons unsalted butter, melted

Optional Garnishes

Fresh parsley, chopped

A sprinkle of cracked black pepper

Preparation

Preparing the Endives

Preheat the oven

Preheat the oven to 375°F (190°C).

Trim and Clean

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

Steam Endives

Steam the endives for 15 minutes until tender, then drain them thoroughly.

Preparing the Mornay Sauce

Make Roux

Melt butter in a saucepan over medium heat. Add flour, stirring constantly to form a roux.

Add Milk

Slowly whisk in the milk, continuing to stir until the sauce thickens.

Finish Sauce

Remove from heat and add grated Gruyère or Emmental cheese, nutmeg, salt, and white pepper, stirring until smooth.

⚠ Ensure the mornay sauce is smoothly stirred to avoid lumps. 💡 Grate cheese finely for faster melting and a smoother sauce.

Cooking Process

Wrapping the Endives in Ham

Place each steamed endive in a slice of ham and roll up.

Arranging in the Baking Dish

Place rolled endives in a buttered baking dish.

Pouring the Mornay Sauce

Evenly pour the mornay sauce over the wrapped endives.

Plating & Serving

Belgian Endive and Ham Gratin with Mornay Sauce

FaClock

Baking Time

Bake for 40 minutes at 375°F (190°C).

FaUtensils

Serving Suggestions

Place two wrapped endives on each plate, ensuring they are well-coated in sauce.

Sauce Pairings

Mornay Sauce

Rich and creamy

Garnishes & Accompaniments

Chopped fresh parsleyA sprinkle of cracked black pepper

Perfect Sides

Crispy baguette slices

A light side salad with vinaigrette