Endive and Ham Gratin
We don’t much go for the endive in England. The spear-shaped member of the chicory family perhaps getting over shadowed by the air-puffed bags of salad that stuff our shelves. The French however can’t get enough of this bitter cluster of crunchy leaves . A native of Belgium, unlike most salads the endive can be grown all year round, including throughout the winter.
Packed with vitamins it is normally found in winter salads here in Burgundy but while enjoying lunch at a truck-stop this week I was lucky enough to try it buried under molten cheese and generous cuts of ham in steaming-hot gratin. After a little time in the oven the endive releases a little sweetness to pair its bitter twang and with a dash of pastis and plenty of cheese what could be better on a cold winters day?
- 4 endive sliced in half
- 2 cloves of garlic, peeled and chopped
- 1 small onion, peeled and chopped
- dash of Pastis
- pinch of nutmeg
- 5 slices of quality ham
- 1 tablespoon of Dijon Mustard
- salt and pepper to tasty
- healthy knob of butter
- 270g of grated Comte cheese
- cup of milk (full fat!)
1. Melt the butter and sweat the onions. When translucent turn off the heat add the garlic, Pastis, nutmeg and mustard. Stir well so all are combined and then add the milk.
2. Layer a deep baking dish/gratin with the endive halves. Pour over the ingredients from the pan.
3. Layer the ham on top in an even layer and then add the cheese on top of that.
4. Bake in the oven for 30 minutes at gas mark 4 until brown and bubbling on the top.
5. Dig deep and enjoy!
This entry was posted on Tuesday, February 19th, 2013 at 8:56 pm and is filed under Bourgogne, Burgundy, Cycling & Food In Burgundy, Cycling Holidays, cycling hotel, Food, Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. Both comments and pings are currently closed.