Endives au Jambon, Chicory and Ham Gratin
Soft braised chicory wrapped in ham, covered with a nutty cheese sauce and grilled until bubbling.
Made with White bechamel sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £2.92 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the bechamel (see the base recipe). Heat the oven to 200°C (180°C fan).
- 2
Melt the butter in a lidded frying pan. Add the chicory, 100 ml water and the lemon juice. Cover and cook gently for 20 minutes, turning once, until a knife slides in easily.
20 min - 3
Lift out the chicory and drain well on kitchen paper, pressing gently to remove the liquid. This stops the sauce going watery.
- 4
Wrap each chicory head in 2 slices of ham and lay them side by side in a baking dish.
- 5
Warm your ready made bechamel and stir in the mustard, nutmeg and two thirds of the cheese until smooth. Pour over the ham rolls and scatter with the rest of the cheese.
- 6
Bake for 20 to 25 minutes until the top is golden and bubbling.
23 min
Tips
- Drain the braised chicory very well. It holds a lot of water and will thin the sauce if left wet.
- Lemon juice in the braising liquid keeps the chicory pale and tempers the bitterness.
- Serve with buttery mash or boiled potatoes to catch the sauce.
Storing and freezing
Keeps up to 2 days in the fridge once cooled within 2 hours. Reheat until steaming hot throughout. Not ideal for freezing because chicory goes soft.
Questions
Why is my chicory bitter?
Chicory is naturally bitter. Braising in butter with a little lemon and water softens it, and removing the small cone at the base also helps.
Can I use a different cheese?
Yes. Mature cheddar or emmental both work. Gruyere gives the classic nutty flavour.
Can I make it ahead?
Yes. Assemble the dish, cover and chill for up to 24 hours, then bake for an extra 10 minutes until hot in the middle.
More made with white bechamel sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
