Belgian Endive and Ham Gratin with Mornay Sauce
Savory ham and tender endives wrapped in a creamy béchamel mornay sauce make this Belgian Gratin a culinary delight.
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.
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