Best 6 Endives And Ham With Gruyere Recipes

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Are you looking for an easy and delicious recipe that combines the fresh, slightly bitter flavor of endives with the salty, savory taste of ham and the rich, nutty flavor of Gruyère cheese? Look no further! Endives and ham with Gruyère is a classic French dish that's perfect for a special occasion or a weeknight meal. The recipe is simple to follow and can be tailored to your own taste preferences. With just a few ingredients, you can create a dish that's sure to impress your family and friends.

Let's cook with our recipes!

ENDIVE GRATIN WITH HAM AND GRUYERE CHEESE



Endive Gratin with Ham and Gruyere Cheese image

Provided by Amy Finley

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 8

8 endives, intact but cored
4 tablespoons butter
8 slices low-sodium ham
2 tablespoons all-purpose flour
2 cups whole milk
Freshly cracked black pepper, for seasoning
1/8 teaspoon freshly grated nutmeg
8 ounces Gruyere cheese, grated

Steps:

  • Special Equipment: Steaming basket
  • Serving Suggestion: French baguette, sliced
  • Preheat oven to 350 to 375 degrees F.
  • In a large pot fitted with a steaming basket, bring 1-inch of water to a boil. Place the endives in the basket, cover, and let cook until very soft, about 10 to 15 minutes. Transfer to a colander and let drain, pushing down on the endives with a clean kitchen towel until as much of the water as possible has been expelled. Do not mush the endives!
  • In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. When the foam has subsided, add the endives and cook, turning occasionally, until brown and caramelized on all surfaces. Remove from heat and wrap each endive in 1 slice of the ham. Set aside.
  • In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter. When the foam has subsided whisk in the flour and cook 1 minute, being careful not to brown the flour. Whisk in the milk in a slow, steady stream. Bring to a boil whisking constantly, then reduce heat to medium-low and simmer until thickened, about 8 minutes. Season with a generous amount of pepper and the nutmeg.
  • Spread about 1 cup of the sauce over the bottom of a 9 by 13-inch flameproof ceramic baking dish, then arrange the ham-wrapped endives on top in a single layer. Cover with the remaining sauce and the cheese. Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Turn on the broiler, transfer the pan to the top rack, and broil until the cheese has patches of golden goodness - about 2 minutes. Serve hot with generous amounts of sauce and baguette slices.

BRAISED ENDIVE WITH HAM AND GRUYèRE



Braised Endive with Ham and Gruyère image

My grandmother passed this recipe down to my mom and she then passed it on to me. It's a casserole of pure comfort. First, bitter endive is simmered until sweet, then wrapped in savory ham and smothered with a creamy nutmeg béchamel. Gruyère tops it off before it's baked until bubbly and golden.

Provided by Jean Georges Vongerichten

Categories     Cheese     Leafy Green     Vegetable     Side     Bake     Braise     Dinner     Meat     Ham     Winter     Endive     Peanut Free     Tree Nut Free     Soy Free     Cheese Week

Yield Serves 4

Number Of Ingredients 13

Endive
5 tablespoons unsalted butter
1/4 cup sugar
3 1/2 tablespoons kosher salt
8 large yellow Belgian endive, trimmed
8 ounces thinly sliced Black Forest ham
Béchamel
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2/3 cup whole milk, warmed
1 tablespoon plus 1 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
8 ounces Gruyère cheese, shredded (1 2/3 cups)

Steps:

  • To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
  • Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
  • Preheat the oven to 400°F.
  • To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
  • Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.

ENDIVES AND HAM WITH GRUYERE



Endives and Ham with Gruyere image

The texture of coarsely ground crumbs made from a chewy loaf is best for this dish, although store-bought breadcrumbs may be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1 1/2 cups fresh breadcrumbs (from about 1/3 loaf ciabatta or sourdough bread, crusts removed)
2 teaspoons extra-virgin olive oil
8 Belgian endives, cored if desired
1 tablespoon sugar
Coarse salt and freshly ground pepper
6 ounces smoked ham, such as Black Forest, or jambon de Paris, sliced 1/4 inch thick
1 teaspoon chopped fresh thyme
1/3 cup homemade or store-bought low-sodium chicken stock
1 cup grated Gruyere cheese (about 2 ounces)
1 ounce (2 tablespoons) unsalted butter, cut into small pieces, plus more for dish

Steps:

  • Preheat oven to 375 degrees. Toss breadcrumbs with oil on a rimmed baking sheet, and spread into a single layer. Bake, stirring once, until golden brown, about 15 minutes. Let cool on sheet on a wire rack.
  • Butter a 9-by-13-inch baking dish (or use 2 smaller dishes). Arrange endives in dish, and sprinkle with sugar, rolling to coat. Season with salt and pepper. Cover with parchment, then foil, and bake until tender, 35 to 45 minutes.
  • Cut ham into 4-inch-long strips, 1/4 inch wide. Scatter on top of endives, and sprinkle with thyme. Pour stock into dish, and sprinkle Gruyere on top. Top with breadcrumbs, and dot with butter. Bake, uncovered, until top is golden and filling is bubbling, 18 to 22 minutes. Let stand for 15 minutes before serving.

ENDIVE AND HAM GRATIN



Endive and Ham Gratin image

In a gratin, savory ham and mild Gruyere cheese help to balance endive's slight bitterness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

4 tablespoons unsalted butter, plus more for dish
6 endives
3/4 teaspoon coarse salt
1 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
3 ounces Black Forest or Virginia ham, sliced 1/8 inch thick and cut lengthwise into 2 1/2-inch-wide strips
1 ounce Gruyere cheese, grated

Steps:

  • Preheat oven to 400 degrees. Melt 2 tablespoons butter in a Dutch oven over medium heat. Add endives and 1/4 teaspoon salt. Cook, turning occasionally, until golden brown, about 6 minutes. Reduce heat to low; cover. Cook until soft and tender, about 30 minutes. Remove from heat; set aside, covered.
  • Butter a 6-by-10-inch baking dish; set aside. Place milk in a small saucepan over low heat. In another small pan, melt remaining 2 tablespoons butter over medium heat. Whisk in flour; cook, whisking constantly, for 1 minute. Slowly pour heated milk into mixture; whisk constantly, avoiding lumps. Add remaining 1/2 teaspoon salt and the nutmeg. Cook mixture; whisk slowly but constantly until thick and bubbling, about 1 minute. Remove from heat; set aside.
  • Wrap a piece of ham around each endive, and place in baking dish. Spoon sauce over endives. Sprinkle cheese over sauce. Bake until golden brown on top, 20 to 25 minutes. Serve immediately.

ENDIVES WITH HAM



Endives With Ham image

Provided by Florence Fabricant

Categories     dinner, sauces and gravies, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 Belgian endives, halved vertically
9 tablespoons unsalted butter, more for baking dish
Juice of 1 lemon
Pinch sugar
Salt and ground white pepper
2 cups dry white wine
3 tablespoons flour
2 cups whole milk, warmed
4 1/8-inch-thick slices, or about 1/2 pound, cooked ham (jambon de Paris, prosciutto cotto or unsmoked Virginia ham)
4 ounces coarsely grated Gruyère or Comté cheese

Steps:

  • Remove outer layer of leaves from endives. Trim bottoms, and carve a V shape in cut side to remove cores. Place endives cut side down in a single layer in a sauté pan. Dot with 1 tablespoon butter, sprinkle with lemon juice and season with sugar, salt and pepper. Add wine and about 1 cup water to barely cover endives. Cut a circle of parchment to fit into pan and place on endives. Bring to a simmer and cook 20 minutes, until tender. Remove from heat, and cool in liquid.
  • Melt remaining butter in a saucepan. Whisk in flour and cook, stirring, over low heat for 5 minutes. Slowly whisk in warm milk, beating constantly, about 10 minutes, until béchamel sauce is thick and smooth. Season with salt and pepper.
  • Lightly butter a baking dish to hold endives in a single layer. Drain endives, and pat dry on paper towel. Cut ham slices in half, and wrap endive halves in ham. Place seam side down in baking dish. Spoon béchamel over and around roll-ups. Sprinkle with cheese. Set aside until shortly before serving. Refrigerate dish if waiting more than 1 hour, but bring to room temperature before baking.
  • Heat oven to 400 degrees. Bake 6 to 8 minutes, until sauce is bubbling. Briefly place dish under broiler to lightly brown top. Serve hot.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 25 grams, Sodium 923 milligrams, Sugar 8 grams, TransFat 1 gram

GRATIN OF ENDIVE AND HAM



Gratin of Endive and Ham image

Categories     Milk/Cream     Appetizer     Bake     Ham     Swiss Cheese     Endive     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (first-course) or 4 (main-course) servings

Number Of Ingredients 10

1 14 1/2-ounce can low-salt chicken broth
8 small heads of Belgian endive
8 thin round ham slices (each about 5 inches in diameter)
3 tablespoons butter
3 tablespoons all purpose flour
1 1/2 cups whole milk
1/4 cup whipping cream
1 1/2 tablespoons Dijon mustard
Large pinch of ground nutmeg
1/3 cup (packed) grated Swiss cheese

Steps:

  • Bring broth to simmer in heavy medium skillet over medium-high heat. Add endive and simmer uncovered until tender, about 12 minutes. Drain thoroughly. Place on paper towels and cool.
  • Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Roll each endive in ham slice to enclose. Arrange rolls in prepared dish. Melt butter in medium saucepan over medium heat. Whisk in flour; cook 1 minute. Add milk, cream, mustard, and nutmeg and bring to boil, whisking constantly. Boil sauce 1 minute; season with salt and pepper. Spoon sauce over rolls. Sprinkle Swiss cheese evenly over. Bake until sauce is bubbling all over and cheese begins to brown, about 30 minutes. Serve immediately.

Tips:

  • To save time, use pre-cooked ham and pre-shredded Gruyère cheese.
  • If you don't have heavy cream, you can substitute milk or chicken broth.
  • To make the dish vegetarian, omit the ham and use vegetable broth instead of chicken broth.
  • Serve the dish immediately, or it will become soggy.

Conclusion:

Endives and ham with Gruyère is a classic French dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. Whether you serve it as an appetizer or a main course, this dish is sure to impress your guests.

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