Endive and prosciutto gratin
"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 👌Ingredients
Utensils
cutting board, knife, frying pan, paper towels, baking dish (11x7 in.), oven, saucepan, whisk, fine grater
How-To Videos
Homemade Béchamel
How to make an all-rounder roux
Nutrition per serving
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!
