As I write, a polar vortex has descended upon Vermont, and I can think of no better antidote to the biting cold than a cheesy, bubbly vegetable gratin. To warm up your winter evenings, I am happy to share my recipe for a Belgian endive gratin.
You may recall that we featured Roquefort-Stuffed Endive Leaves in the November 2024 newsletter. I had extra endives left over after testing the recipe, and I started experimenting. This gratin recipe is the result of those trials. With its mild but slightly bitter flavor, Belgian endive complements nutty Gruyere and ham beautifully.
The base of the gratin is béchamel sauce, the most versatile of the five “mother” sauces in classic French cuisine. (The others are velouté, hollandaise, espagnole, and tomato.) Béchamel is also used in various vegetable gratins, such as broccoli or cauliflower (see the variation below), as well as in savory soufflés and baked pasta dishes. This sauce requires careful whisking to avoid lumps, but it is not difficult and is well worth mastering.
With its cloak of sliced ham, this dish is hearty enough for a light supper or lunch. For a vegetarian version, simply omit the ham. It can also be served as a festive side dish. Accompany the gratin with a crisp salad and crusty baguette, and voilà—you have a cozy meal.
Ingredients
4 Belgian endives
5 teaspoons butter, divided
4 teaspoons all-purpose flour
1 cup milk, whole or 2%
½ teaspoon mustard powder
¼ teaspoon plus a pinch of kosher salt, or to taste
Freshly ground pepper to taste
4 thin slices deli ham (2-3 ounces total), optional
¾ cup shredded Gruyère or Comté cheese (2 ½ ounces)
1 tablespoon panko breadcrumbs
Preparation
1. Preheat the oven to 400ºF. Lightly oil a shallow gratin dish or 2-quart baking dish, or coat with cooking spray. (The baking dish should hold the 4 endives in a single layer.)
2. Rinse the endives and trim the stem ends and any blemished outer leaves. Place the endives in a steamer basket over a pan of boiling water. Cover and steam until the endives are tender, 15 to 20 minutes. Let cool slightly.
3. Meanwhile, heat the milk in the microwave until steaming hot but not boiling, about 1 minute at High. Melt 4 teaspoons of the butter in a small heavy saucepan over medium heat. Sprinkle in the flour and whisk to blend.
Cook, whisking constantly, for 20 to 30 seconds. Remove from the heat and let cool slightly. Gradually pour in the hot milk while whisking. Return the pan to medium-high heat and cook, whisking constantly, until the sauce starts to bubble and thicken. Reduce the heat to medium-low and continue to cook, whisking often, for 2 minutes. Remove from the heat and season with mustard powder, salt, and pepper. If you’re not using the sauce immediately, place a piece of dampened wax or parchment paper directly over the surface to prevent a skin from forming.
4. When the endives are ready, pat each one dry with a paper towel and gently squeeze out any excess moisture. If you’re using the ham, wrap a slice around each endive. Arrange the endives in the prepared baking dish, seam side down. Pour the sauce over top, spreading evenly over the endives. Sprinkle with the cheese. Melt the remaining 1 teaspoon butter, and mix with the breadcrumbs; sprinkle over top. (The gratin can be prepared ahead. Cover and refrigerate for up to 2 days.)
5. Bake the gratin until the cheese has melted and the sauce is bubbly, 30 to 35 minutes (or longer, if the gratin has been refrigerated before baking).
Makes 2-4 servings
Variation: Broccoli and/or cauliflower gratin. In Step 2, replace the endives with 4 cups broccoli and/or cauliflower florets. Cook the vegetables in boiling water until almost tender, about 2 minutes. Using a slotted spoon, transfer the vegetables to a bowl of ice water to stop the cooking. Drain the vegetables well and pat them dry before assembling the gratin. If using ham, dice it and scatter it over the vegetables before covering with the béchamel sauce.
Patsy Jamieson