Endive and prosciutto gratin

Name: Endive and prosciutto gratin
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 Servings
Ingredients: 4 endives; 8 slices prosciutto; 1.5 cups vegetable broth; 1 cup apple juice; 3 tbsp unsalted butter; 3 tbsp flour; 1.25 cups whole milk; 1.5 tbsp Dijon mustard; 1.5 cups shredded Gruyère cheese; salt; nutmeg; olive oil (for frying); baguette (for serving)

Based on 10 ratings

Devan

Editor

“There’s no better recipe for experiencing the softer, butterier, and incomparably less bitter side of endive than this rich gratin inspired by a recipe from Julia Child’s Mastering the Art of French Cooking. The light braise in vegetable broth and apple juice (feel free to use one or the other if you aren’t keen on the combination of both) is a must to create that tenderness needed in the endive, so don’t skip that step!”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

4	endives
8 slices	prosciutto
350 ml	vegetable broth
250 ml	apple juice
3 tbsp	unsalted butter
3 tbsp	flour
360 ml	whole milk
1½ tbsp	Dijon mustard
150 g	shredded Gruyère cheese
	salt
	nutmeg
	olive oil (for frying)
	baguette (for serving)

Metric

Imperial

How-To Videos

Homemade Béchamel

How to make an all-rounder roux

Utensils

cutting board
knife
frying pan
paper towels
baking dish (11x7 in.)
oven
saucepan
whisk
fine grater

Nutrition per serving

Cal
874

Protein
50 g

Fat
54 g

Carb
45 g

Step 1/5
- 4 endives
- cutting board
- knife
Remove the outer leaves of each endive, discarding any that are wilted or discolored. Then, slice in half lengthwise.
Step 2/5
- 350 ml vegetable broth
- 250 ml apple juice
- frying pan
- paper towels
In a frying pan over medium heat, bring the vegetable broth and apple juice to a simmer. Add halved endives, cut side-down, reduce heat, and cook for approx. 8 min., or until tender. Remove them from the frying pan onto a paper towel-lined plate. Set aside and drain the frying pan.
Step 3/5
- 8 slices prosciutto
- olive oil (for frying)
- baking dish (11x7 in.)
Heat some olive oil in the same frying pan. Fry the drained endives for approx. 2 min. per side, until lightly brown. Carefully wrap each half in a slice of prosciutto and transfer to a baking dish.
Step 4/5
- 3 tbsp unsalted butter
- 3 tbsp flour
- 360 ml whole milk
- 1½ tbsp Dijon mustard
- 75 g shredded Gruyère cheese
- salt
- nutmeg
- oven
- saucepan
- whisk
- fine grater
Preheat oven to 200°C/390°F. Melt the butter in a saucepan over medium heat. Once melted, add the flour and stir to create a roux. Whisk in the milk and bring to a boil, then let simmer for approx. 5 min., until the sauce has thickened. Turn off the heat. Add Dijon mustard and season to taste with salt and freshly grated nutmeg. Add half of the shredded Gruyère cheese and stir until completely melted.
Step 5/5
- 75 g shredded Gruyère cheese
- baguette (for serving)
Pour the béchamel over the prosciutto-wrapped endives. Top with the remaining Gruyère cheese and transfer to the preheated oven on the highest grill setting. Bake for approx. 15., or until the sauce is bubbling and the cheese has browned. Serve with baguette. Enjoy!