Chicory and ham au gratin

Chicory and ham au gratin

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About this recipe: This classic and favourite French dish, called Endives au jambon gratinées, is absolutely divine. Served with crusty bread and a glass of white wine, you'll be in savoury supper heaven.


Serves: 4 

  • 4 white chicory
  • salt and ground black pepper
  • 25g butter
  • 2 tablespoons plain flour
  • 500ml full-fat milk
  • 1 pinch ground nutmeg
  • 4 slices ham
  • 100g grated Gruyère cheese

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Trim the ends off the chicory. Cut an "X" deep into the stem of each with a paring knife. Season with salt and pepper, place in a baking dish and cover with a lid or sheet of foil.
  3. Bake in the preheated oven until tender, about 50 minutes.
  4. Meanwhile, melt the butter in a saucepan over low heat and whisk in the flour to form a paste. Gradually pour in the milk, whisking constantly, and continue cooking until the sauce thickens, about 3 minutes. Stir in the nutmeg and season with salt and pepper.
  5. Remove the chicory from the oven, and roll each in a slice of ham. Lay the chicory in a shallow baking dish, and pour over the sauce to cover. Sprinkle with the grated Gruyère cheese.
  6. Preheat the grill for high heat.
  7. Grill until the cheese is lightly browned and crisp, about 10 minutes.

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Reviews (1)


My husband and I loved this dish. It was also so easy to make. I actually did not have enough chicory for the both of us (only 1 each) so I boiled two potatoes, sliced them, and added them to the dish along with the chicory. I know that's not the traditional French way, but it was delicious and we loved the potatoes with the bechamel and cheese. I will definitely make this again! - 09 Sep 2015

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