Belgian endive gratin is a classic French dish. Endive and prosciutto (or ham) are covered in cream and topped with cheese and bread crumbs. It makes a wonderful cold-weather comfort dish.
If you’ve been limiting your endive game to crudité platters and salads, prepare to be astonished at how stunningly versatile it can be. Wrapped in salty cured ham, topped with creamy cheese and crunchy breadcrumbs, and baked until bubbling and golden, this makes an impressive side or entrée, whether for weeknights or entertaining. And little-known fact: Belgian endive is actually loaded with vitamins and minerals. So, you know, this is health food.–Angie Zoobkoff
Belgian Endive Gratin
- Quick Glance
- Quick Glance
- 40 M
- 1 H, 10 M
- Serves 6
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Recipe Testers Reviews
When I first saw this recipe for Belgian endive gratin, it reminded me of a Dutch Witlof (Belgian endive) dish my husband grew up eating in his native Holland. He said it brought back good memories and it passed his taste test. His mom would serve it alongside boiled potatoes and roast meat. I served this with bratwurst and a green salad and it made for a nice Dutch-inspired meal for my family.
The pan I used for braising the endive was 12 inches in diameter and all the endive fit nice and snug. I simmered the endive for about 4 minutes until tender.I do not own gratin dishes so I used 2 medium-size cast-iron baking dishes and split the ingredients accordingly. I would recommend leaving out the bread crumbs from the recipe, it felt like an unnecessary step for something that didn't add much to the final dish. Another alternative would be to use store-bought bread crumbs.
This Belgian endive gratin is delicious. It is a very pretty presentation, can be assembled ahead of time, and baked for 30 minutes before you sit down to dinner, making it great for a dinner party. I served it with steak and a salad and it was the perfect accompaniment. This vegetable was elegant and greatly enjoyed.
I would make some slight changes to the recipe. I used my homemade chicken stock which gave it a wonderful flavor. The recipe says to take it out of the stock and let it cool on a plate. I would next time cool it in a colander. I found that some of the endive held on to too much of the liquid which then made it a little mushy. The recipe says to salt and pepper the endive before wrapping it in prosciutto, which I used rather than jambon cru. I found that the prosciutto was salty enough without adding more salt. And finally, the recipe says to wrap each half in a piece of prosciutto. I used a whole, but paper thin slice for each endive half. I think this was too much. You could use half that amount and wrap it around the endive half only once and more of the endive taste would come through.
Other than those few tweaks, this vegetable is amazing.
We ate this Belgian endive gratin as our main course for dinner. It was delicious. We halved the recipe and it was adequate for 2 as a main dish but hardly abundant. Clearly the recipe assumes this is being eaten as a side dish.
What a game changer! I only knew of endives as bitter bites that I would eat in salad. Braising them completely changed their flavor. Wrap them in prosciutto, top them with cheese and cream and crunchy breadcrumbs, and you’ll have a hit for your guests.
Side-dish deliciousness! The Belgian endive gratin was delicious. The endive cooked down nicely. The prosciutto added a lovely flavor, the Gruyère was a nice bitey cheese, and the bread crumbs a crunchy topping. A wonderful combination.
I used an Italian prosciutto. It was unclear what thickness was desired so I opted for thin (not super-thin) slices and that worked well.
Having never cooked endive before, nor being a maker of gratin dishes, I was both curious and apprehensive. I followed the recipe as-is with a few minor changes:
1. I used the smashed garlic to coat the dishes, but not wanting to throw the smashed garlic out, I minced it and just added it to the dish.
2. I didn't have enough au gratin dishes so I made it in individual gratin dishes and the remainder in a larger baking dish. Both turned out well, so feel free to use a bigger dish should that be all you have.
This Belgian endive gratin is a great recipe, a dish that is perfect as a main course, with a green salad, but also good as a side dish, especially in winter. The soft endives have some bitterness and that’s so good with the salty ham and the crunchy bread crumbs!