Belgian Endive Gratin with Ham and Comté

Method9 steps

1. 1

   Step 1: Heat the oven to 180°C / 350°F. Rinse the 4 endives, remove damaged outer leaves and dry them; discard the rinse water.

   Uses 4 Belgian endives, about 2 per person · Fresh water for rinsing the endives; discard after washing

2. 2

   Step 2: Melt the 2 large knobs of butter in a frying pan over gentle heat. Add the prepared endives and season with all 4 pinches sugar and 4 pinches salt, one of each per endive. Cook for about 10 minutes, turning regularly so every side softens and lightly colors without burning.

   Turn and sauté the endives · 10 minUses Rinsed, trimmed and dried endives · 2 large knobs butter, for sautéing the endives · 4 pinches sugar, one pinch per endive · 4 pinches salt, one pinch per endive

3. 3

   Step 3: Transfer the sautéed endives to an ovenproof dish. From the 500 ml vegetable-stock allowance, pour in only enough to reach halfway up the endives. Cover tightly with foil and bake at 180°C / 350°F for the first 15 minutes.

   Turn the covered endives halfway · 15 minUses Sautéed endives with butter, salt and sugar · Ready vegetable stock, only enough to reach halfway up the endives; up to the 500 ml allowance

4. 4

   Step 4: Carefully uncover and turn the endives in the hot stock. Cover again and bake for another 15 minutes, until tender; continue if necessary.

   Finish the covered endive braise · 15 minUses Partly braised endives in covered stock

5. 5

   Step 5: Remove the tender endives and drain them well, keeping only the cooked endives for the gratin. Set aside the drained stock separately if you want to use it in another dish. Reduce the oven to 140°C / 285°F.

   Uses Tender braised endives and separate remaining stock

6. 6

   Step 6: Grease the gratin dish with a little extra butter. Wrap each of the 4 drained endives in one slice of ready cooked ham and arrange them in the dish.

   Uses Only the drained cooked endives, excluding the braising liquid · 4 slices ready cooked ham, one slice per endive · A little extra butter for greasing the gratin dish

7. 7

   Step 7: Mix all 50 g heavy cream with 50 g of the grated Comté. Pour this sauce over the ham-wrapped endives, then scatter the remaining 25 g cheese over the top. Add any optional extra topping cheese only if desired.

   Uses Ham-wrapped drained endives in the greased gratin dish · 50 g heavy cream · 50 g grated Comté mixed into the cream · Remaining 25 g grated Comté on top · Additional grated Comté cheese, only if you want more on top

8. 8

   Step 8: Bake the assembled gratin at 140°C / 285°F for the first 15 minutes, until the cream sauce is bubbling and the center is hot throughout. Continue gentle baking if needed to reach at least 74°C in the center before browning the top.

   Heat the gratin before browning · 15 minUses Assembled endive, cooked-ham, cream and cheese gratin

9. 9

   Step 9: Switch to the grill/broiler and brown the top for up to the last 5 minutes, watching constantly and taking the gratin out sooner if it is already golden. Use a dish suitable for the broiler and serve two endives per person.

   Watch the gratin under the grill · 5 minUses Hot baked endive gratin