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Endives au Jambon appears on the plate as neat rolls of pale, slightly bitter endive enveloped in pink ham, submerged in creamy white béchamel with a golden, bubbly cheese topping. This refined yet homey dish showcases Belgium's mastery of the béchamel sauce—the foundation of much Belgian cuisine. What makes this dish special is the interplay of flavors: the subtle bitterness of Belgian endives (a vegetable Belgium literally invented) against the smokiness of quality ham, held together by the silky cream sauce and the nutty depth of Gruyère cheese. It's the kind of dish Belgian mothers serve at Sunday dinner, satisfying and elegant at once.
Preheat your oven to 375°F (190°C).
Trim the ends of the endives and remove any damaged outer leaves.
In a large pot of boiling salted water, cook the endives for about 10-15 minutes until they are tender. Drain and let them cool slightly.
Squeeze out any excess water from the endives by gently pressing them between paper towels.
In a saucepan, melt the butter over medium heat.
Add the flour and stir to make a roux. Cook for about 2 minutes, stirring constantly, until the roux is lightly golden.
Gradually add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
Season the béchamel sauce with ground nutmeg, salt, and pepper to taste.
Wrap each endive with a slice of ham and place them in a baking dish.
Pour the béchamel sauce over the ham-wrapped endives, ensuring they are well covered.
Sprinkle the grated Gruyère or Swiss cheese evenly over the top.
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and golden brown on top.
Serve the Endives au Jambon hot, as a main course or a side dish.
Endives au Jambon is a Belgian gratin where blanched Belgian endives are wrapped individually in slices of ham, placed in a baking dish, covered with béchamel sauce, topped with grated Gruyère cheese, and baked until golden and bubbly.
Endives au Jambon is quintessentially Belgian, originating from the nation's love of endives and béchamel-based cooking. It's been a home and restaurant staple for generations, representing straightforward Belgian elegance.
Belgian endives (pale and slightly bitter) are the star, wrapped in quality ham. The creamy béchamel sauce requires butter, flour, and milk, while Gruyère or Swiss cheese provides the golden topping and nutty flavor.
Blanch the endives just until tender—overcooking makes them mushy. When making béchamel, add milk gradually while whisking to prevent lumps. Squeeze excess water from endives before wrapping to prevent a watery final dish.
Serve as a main course alongside crusty bread and a fresh green salad with tangy vinaigrette to cut through the cream. It works equally well as an elegant side dish to roasted chicken or steak.