Creamy gratinated Belgian endive with cooked ham baked in the oven or air fryer, easy, quick, and delicious. The Perfect Comfort Food!
Looking for a side dish that can easily become a rich and comforting main course? Gratinated Belgian Endive is the answer!
Often overlooked for its slightly bitter aftertaste, the endive in this recipe is transformed into an irresistible delicacy.
After a quick blanching, it is wrapped in flavorful cooked ham and smothered in creamy béchamel and cheese before going into the oven or air fryer. The result?
A cheesy dish, golden on top, and incredibly tasty.
Perfect for winter evenings and so simple you’ll make it every week!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 400.81 (Kcal)
- Carbohydrates 18.74 (g) of which sugars 6.35 (g)
- Proteins 22.34 (g)
- Fat 27.22 (g) of which saturated 16.57 (g)of which unsaturated 9.84 (g)
- Fibers 3.38 (g)
- Sodium 1,637.46 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Creamy Gratinated Belgian Endive with Cooked Ham
- 6 heads endive (Belgian)
- 5.3 oz cooked ham
- 4.4 oz mozzarella (or galbanino or provolone, drained)
- to taste salt
- 2 cups milk
- 0.4 cups flour
- 3.5 tbsp butter
- to taste nutmeg
- to taste salt
- 1.7 oz parmesan
- to taste pepper
Tools
- Baking Dish
- Small Saucepan
- Pan
Steps
Creamy Gratinated Belgian Endive with Cooked Ham
Clean the Endive. Remove the damaged outer leaves and trim the base of each head.
Wash them thoroughly under running water.
Blanch: In a large pot, bring the water to a boil and add a pinch of salt.
Immerse the whole heads of endive and let them cook for about 7/8 minutes or until soft yet firm.
Drain the endive and let it cool slightly.
At this point, cut each head in half lengthwise.
Gently squeeze the endive halves to remove excess water, otherwise the dish will be too liquid.
Meanwhile, prepare the béchamel sauce.
To prepare homemade béchamel, first, heat the milk in a small saucepan.
In a small saucepan, melt the butter over low heat, ensuring it doesn’t burn.
Lower the heat to the minimum, add the sifted flour, and mix quickly until you obtain a hazelnut-colored paste, the so-called roux, which acts as a binding base.
Add the hot milk and whisk until you achieve a thick consistency; add salt and a pinch of grated nutmeg.
Cut the mozzarella into cubes and drain well.
Take one half of the endive head and wrap it tightly with a slice of cooked ham.
Lightly butter a baking dish and place the rolls side by side.Pour the béchamel sauce over the rolls, ensuring they are well covered.
Distribute the mozzarella cubes and grated cheese over the surface.
Bake: Preheat the oven to 350°F (static mode). Bake and cook for about 20-25 minutes, or until the surface is golden and the cheese is melted and stringy.
Let the dish rest for a moment and serve immediately!
In Air Fryer Preheat the air fryer to 338°F. Insert the container and cook for about 12-15 minutes.
If needed, increase the temperature to 355°F for the last 2-3 minutes for a more intense gratin.Remove from the oven and serve.
Enjoy your meal.
Tips
If you want a vegetarian side dish, you can omit the cooked ham. Simply wrap the endive in béchamel or add spices like curry or turmeric to the sauce for more flavor.
Alternative Cheese: Instead of mozzarella, try using sweet Gorgonzola melted in the béchamel: it will enhance the bitter taste of the endive. Alternatively, Fontina or Taleggio are perfect for an intense stringiness.
Alternative Cheese: Instead of mozzarella, try using sweet Gorgonzola melted in the béchamel: it will enhance the bitter taste of the endive. Alternatively, Fontina or Taleggio are perfect for an intense stringiness.
Crispy Touch: Before serving, sprinkle a tablespoon of chopped walnut kernels on top: they will add a crunchy note and pair perfectly with the endive.
Storage
If there’s any leftover, Gratinated Belgian Endive can be stored in the refrigerator, in an airtight container, for up to 2 days.
The best way to reheat it is to put it back in the oven at 320°F or in the air fryer for a few minutes to recover the crust.
You can prepare the rolls, place them in the baking dish, and cover them with béchamel the day before. Store them in the refrigerator and bake them directly the next day (adding about 5-10 minutes to the total cooking time, as they start cold).
Tips for Other Recipes
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