Friday 22 March 2013

Endives au Jambon/Ham and Chicory Gratin recipe

Today is a rainy day and I needed some comfort food for lunch. I posted this picture on my Facebook page and a few people asked for the recipe. My mum used to make 'Endives au Jambon' when I was a child. I like it, it's quick, simple and tasty. You need the same ingredients as for a croque-monsieur except that you replace the bread with chicory heads, we can call it an healthier version of croque-monsieur!

I didn't get my mum's recipe this time and used one from Le Figaro Madame and translated it into English.

Endives au Jambon/ Ham and Chicory Gratin

Recipe for 4 people

-4 chicory heads
-4 slices of ham
-1 Tbs of creme fraiche
-50g of flour
-125 g of grated cheese (gruyere, I used Irish cheddar)
-75cl of milk
-Salt, Pepper and grated nutmeg to taste


Trim the chicory heads and wash them.

Bring a saucepan of salted water to the boil at medium heat and cook the chicory heads for about 15 minutes or until soft, in the boiling water. Drain the chicory heads and leave them to stand on some paper towels.

Pre-heat the oven at 240C.

In a sauce pan, melt the butter and add the flour mixing with a spatula until you get a slightly brown mixture. Don't let it burn!

Take the pan off the heat and slowly add the milk while whisking briskly. Put the saucepan back on the heat until you get a creamy mixture. Add the creme fraiche, some salt, pepper and grated nutmeg to taste. Remove from the heat when the mixture looks like a creamy b├ęchamel.

Wrap each chicory head in a slice of ham and place in a gratin dish.

Cover with the bechamel sauce and sprinkle the grated cheese on top.

Cook in the oven for about 20 minutes or until the cheese looks nicely golden.

Enjoy with a green salad on the side!