A bubbling endive gratin seen from above, a parchment-wrapped loaf and second dish at the frame's edge.

5 / 3 votes

Belgian Endive Gratin

Belgian endive gratin is a classic French and Belgian dish. Endive and prosciutto (or ham) are covered in cream and topped with cheese and breadcrumbs. It makes a wonderful cold-weather comfort dish.

Prep Time40

Cook Time30

Total Time1 10

Course: Sides

Cuisine: French

Servings: as a side | 3 as a main

Calories: 464

Ingredients

▢ 2 cloves garlic, smashed and peeled
▢ 2 tablespoons butter, plus more for the baking dish
▢ 3 or 4 slices day-old bread, or lightly toasted fresh bread
▢ 9 Belgian endive, about 1 1/2 lb (680 g)
▢ 1 quart chicken stock, store-bought or homemade
▢ fleur de sel and freshly ground black pepper
▢ 18 thin slices prosciutto or jambon cru (dry-cured ham), about 6 oz (170 g)
▢ 1/2 cup heavy cream
▢ 2 cups finely grated Comté or Gruyère cheese

US - Metric

Instructions

Preheat the oven to 350°F (175°C).
Rub the 2 cloves garlic over the bottom and sides of a large baking dish. Then butter the dish.
Tear the 3 or 4 slices day-old bread into pieces, place them in a food processor, and pulse into coarse breadcrumbs, 15 to 30 seconds.
Cut the 9 Belgian endive lengthwise in half, remove any tough or bruised outer leaves, and trim any ragged root ends, leaving the root intact. Place the endive, cut-side down, in a single layer in a large, deep sauté pan. Place over medium-high heat, pour in the 1 quart chicken stock, and bring to a boil.
Reduce the heat to a gentle simmer and braise, adjusting the heat as needed to maintain a bare simmer, just until tender, 3 to 6 minutes. Using a slotted spoon or tongs, transfer the endive to a plate and let cool. Reserve the stock used for braising the endive.
☞ TESTER TIP: Make sure to tip out any accumulated stock the endive releases while cooling. Or you can carefully place the cooked endive in a colander.
Once the endive is cool enough to handle, use a paring knife to remove the tough root ends, being careful not to separate the layered leaves. Season lightly with fleur de sel and freshly ground black pepper. Wrap each endive half with 1 slice of prosciutto.
☞ TESTER TIP: If your ham is particularly salty, you can skip seasoning with salt.
Pour half of the 1/2 cup heavy cream into the bottom of the baking dish. Place the endive halves on top.
Drizzle 6 tablespoons (90 ml) of the stock over the endive halves. Reserve the remaining stock for another use, such as making soup.
Cut the 2 tablespoons butter into small pieces and scatter over the top, and then drizzle the endive with the remaining heavy cream.
Sprinkle the 2 cups finely grated Comté or Gruyère cheese over the gratin.
Place the baking dish on a rimmed baking sheet and bake for 25 minutes. Sprinkle the breadcrumbs from step 3 over the cheese and bake until the dish is bubbling and the breadcrumbs are nicely browned, about 5 minutes more. Serve immediately.

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