Les Chicons Gratin
Endive can be quite bitter. To balance out the bitterness, pair endive with fatty, salty, or sweet ingredients.
In the US, we most often associate endive with salads or simple first courses. In France endive is cooked or seared more often, like this dish from the Hauts-de-France region. The seared, braised, or blanched endive is wrapped in ham, covered with a bechamel or mornay sauce, and then broiled for a simple dinner or a beautiful side.
Les Chicon Gratin
serves 4
shopping list —
4 endive
4 slices ham
23 grams (3 tbsp) flour
42 grams (3 tbsp) butter
500 ml milk
70 grams parmesan or gruyere
salt to taste
freshly cracked black pepper
nutmeg
equipment —
whisk
medium pot
cast iron pan if searing/braising the endive
casserole or baking dish
steps —
Wash the endive and trim off the very bottom. Remove any damaged or blemished outer leaves.
Bring a pot of water to a boil and season heavily with salt. Cook the endive until tender but still holds its shape. Drain and pat dry to remove as much moisture as possible. For a deeper flavor, sear and braise the endive instead of blanching. To do this, heat a cast iron pan over medium high heat. Add butter or oil. Add the endive, salt, pepper, and allow to brown. Turn the endive until all sides are browned. Add a splash of water and a pat of butter and continue to cook, turning frequently, until they become tender. Drain.
Meanwhile, make the mornay. Over medium heat in a medium sized saucepot, melt the butter. Add the flour, and whisk into the melted butter. Cook for a few minutes to cook the flour but don’t allow to brown. Add the milk gradually while constantly whisking. Cook for about 5 or so minutes, whisking, until the bechamel is thick and the flour flavor has cooked out. Add the cheese, and stir until combined. Finish with salt, pepper, and a few rasps of nutmeg.
Preheat the broiler to low.
Roll the endive in slices of ham and place in an buttered oven-proof dish.
Pour the mornay over the ham rolls. Top with more cheese.
Broil the gratin until golden brown and bubbly. Serve immediately.