Recipes  

Endive and Ham Gratin

  • Preparation 20 MIN
    Cooking 35 MIN
  • Makes 4 main courses or 8 side dishes
  • Freezes
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Ingredients

Braised Endives

Mornay Sauce

Preparation

Braised Endives

  1. With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
  2. Place the endives, side by side, in a 33 x 23-cm (13 x 9-inch) baking dish. Drizzle with the lemon juice and sprinkle with the sugar. Season with salt and pepper. Cover with aluminum foil and bake for 25 to 30 minutes or until the endives are tender. Drain the endives and discard the drippings. Let cool. 


Mornay Sauce

  1. Meanwhile, in a saucepan, melt the butter with the garlic. Sprinkle with the flour and cook for 1 minute, stirring constantly. Add the milk and bring to a boil, stirring with a whisk. Remove the saucepan from the heat. Stir in the cheese and nutmeg. Season with salt and pepper. Set aside.
  2. With the rack in the highest position, preheat the oven’s broiler.
  3. Wrap each endive half in ham and place in the baking dish. Spoon the sauce over and bake until golden brown. Serve as a main dish with rice or as a side dish with roasted meat. 



Note

Mornay is a béchamel sauce which has grated Gruyere cheese added and often an egg yolk.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.