Gratinated Endive with Ham

Baked chicory with ham and cheese combines savory bitter flavors with creamy cheese sauce to create a true culinary delight. This simple oven dish transforms the often underestimated chicory into a delicious main meal that will delight the whole family.

When I prepared this dish for my family for the first time, even the biggest vegetable skeptics were enthusiastic. The creamy sauce and savory cheese perfectly temper the bitter note of the chicory and create a harmonious taste experience.

Essential Ingredients

• Chicory: With its characteristic bitter flavor, it forms the base of the dish and becomes wonderfully mild through the pre-cooking and baking
• Cooked ham: Wraps the chicory and provides a savory, salty note that harmonizes perfectly with the slight bitterness
• Cream: Ensures the creamy consistency of the sauce and tempers the bitter note of the chicory
• Parmesan: Gives the sauce depth and umami flavor through its intense seasoning
• Gouda: Forms the perfect golden brown, slightly crispy crust when baked

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Detailed Preparation

Prepare Chicory:

Preheat the oven to 180 degrees Celsius (356°F) top and bottom heat. For each head of chicory, cut out the bitter core at the bottom end in a conical shape with a sharp knife, without the chicory falling apart. Remove the outer, damaged leaves. Bring a large pot of water to a boil, lightly salt it and add the prepared chicory heads. Pre-cook for about 5 minutes over medium heat until the chicory is slightly soft but still firm to the bite. Carefully remove from the water with a slotted spoon, place in a colander and drain well. Then carefully pat dry between kitchen paper so that the ham covering will adhere well later.

Wrap and Arrange:

Spread the ham slices on a clean work surface. Wrap each drained chicory head in a slice of cooked ham so that it is completely enclosed. Place the wrapped chicory heads next to each other in a greased, ovenproof casserole dish. Make sure that the ham ends are under the chicory so they don't come loose during baking.

Prepare Creamy Sauce:

Put the cream in a bowl and add the grated Parmesan. Season with salt and freshly ground black pepper and stir well until a homogeneous mixture is formed. Pour the cheese-cream sauce evenly over the wrapped chicory heads in the casserole dish so that everything is well covered.

Bake and Finish:

Sprinkle the grated Gouda evenly over the chicory rolls covered with sauce. Place the baking dish on the middle rack in the preheated oven and bake for about 20 minutes until the cheese is golden brown and slightly bubbly and the sauce is gently bubbling. If necessary, briefly turn on the grill in the last 2-3 minutes to achieve a particularly nice browning.

Serve:

Serve the baked chicory directly from the oven while it is still hot and the cheese is enticingly melting. Each portion goes excellently with a side dish such as boiled potatoes, croquettes, or even fluffy basmati rice, which perfectly absorbs the creamy sauce.

I've found that this dish is particularly well received when the chicory is not pre-cooked for too long. A slightly firm core provides a pleasant texture in contrast to the creamy sauce. In my family, it has become a favorite that even the children like to eat, although they are otherwise rather skeptical about vegetables.

Elegant Winter Cuisine

Baked chicory is one of the classic winter dishes that wonderfully warm and satisfy. The combination of the slightly bitter vegetable and the creamy cheese sauce is perfect for cold days. The dish has its roots in French and Belgian cuisine, where chicory (often referred to as endive there) is highly appreciated. Preparation baked with ham and cheese is a popular method to temper the bitter note and convince even vegetable skeptics.

Side Dish Ideas

This baked chicory harmonizes particularly well with:

• Classic boiled potatoes for a down-to-earth, satisfying meal
• Crispy croquettes for an interesting texture contrast
• Fragrant basmati rice, which wonderfully absorbs the creamy sauce
• A crisp green salad with vinaigrette as a light complement

Variation Possibilities

The basic recipe can be adapted in many ways:

• For a vegetarian version, replace the ham with thin slices of grilled zucchini
• For more flavor, add some herbs such as thyme or rosemary to the cream sauce
• For a more luxurious dish, stir some blue cheese into the sauce
• For a lighter version, replace half of the cream with vegetable broth

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Durability and Storage

Baked chicory tastes best fresh from the oven, but can certainly be stored. In an airtight container, it will keep in the refrigerator for about 2 days. To reheat, warm the chicory in the oven at 160 degrees Celsius (320°F) for about 15 minutes until it is hot again. I would advise against using the microwave, as the cheese can become tough and the chicory loses texture.

After many variations of this recipe, I am convinced that it offers the perfect balance between effort and taste experience. The baked chicory is an underestimated dish that convinces even discerning palates with its combination of bitterness, creaminess, and savoriness. It proves that even supposedly difficult vegetables can become true delicacies with the right preparation.

Frequently Asked Questions

→ How do I remove the bitter taste from endive?

By pre-cooking in salt water and removing the stalk, the bitter substances are already reduced. The creamy sauce and cheese additionally balance out the bitterness. For an especially mild flavor, you can also briefly pre-cook the endive in milk.

→ Can I use other ham instead of cooked ham?

Yes, Parma ham or Serrano ham are delicious alternatives. They bring a more intense flavor but won't become as soft as cooked ham when baked.

→ Is this dish low carb?

Yes, with only about 7g of carbohydrates per serving, this dish is ideal for a low-carbohydrate diet. Endive contains hardly any carbohydrates and is rich in fiber.

→ Can I prepare the baked endive in advance?

You can pre-cook the endive and wrap it in ham, then store in the refrigerator. However, you should prepare the sauce and pour it over just before baking so the ham doesn't get soggy.

→ What goes well as a side dish with baked endive?

For a low-carb meal, a green salad pairs perfectly. If you don't avoid carbohydrates, baguette or mashed potatoes work well to soak up the creamy sauce.

→ Can I prepare the dish vegetarian?

Yes, replace the ham with thin zucchini or eggplant slices. Roasted bell pepper strips also go well with the mild flavor of the baked endive.