Endive and ham gratin—often called chicons au gratin in Belgium and northern France—is a classic comfort dish built on a simple idea: tender endives wrapped in ham, covered with béchamel, and finished under heat until bubbly and golden. It’s the kind of baked meal that feels restaurant-worthy but still fits a practical weeknight rhythm, especially when you want something warm and hearty without a complicated ingredient list.

Endive and ham gratin is a baked casserole of cooked endives rolled in ham, covered in béchamel sauce and grated cheese, then broiled or baked until browned. What makes this version different is the “roux magique” method for a smooth béchamel and a lightly spiced profile (turmeric + paprika + a touch of chili) instead of nutmeg. It’s ideal when you want a cozy, savory dinner that still feels a bit special.

If you’re in Canada, endives are at their best through the cooler months, but the dish works year-round because it’s really about the contrast of creamy sauce, savory ham, and a lightly bitter vegetable that becomes mellow once cooked and squeezed well. In the USA, it’s also a great way to use endive when you find it at a good price—especially if you want something different from raw endive salads.

Why this version works

There are many ways to do an endive gratin. Some are ultra-traditional with butter-and-nutmeg béchamel, others are lighter with less sauce, and some versions are more “restaurant style” with a longer bake and a deep gratin crust.

This recipe’s intent is:

Foolproof béchamel (no lumps, no stress)
Classic ham + gruyère comfort food
Balanced sauce-to-endive ratio (creamy, not drowned)
Broil finish for fast browning

So it’s not a “light” gratin, and it’s not an all-day traditional bake either. It’s a reliable, cozy, weeknight-friendly version you can make any time you want something warm and satisfying.

For other cozy, sauce-forward mains with that same comfort-food vibe, you might also like Duck breast with Dijon mustard cream or a classic French chicken braise like Coq au vin (French red wine chicken).

Ingredients

Endives and ham

6 to 8 large endives (about 2 to 2 1/2 lb total)
6 to 8 thin slices ham (Black Forest or regular deli ham)
1 tbsp butter (for gently warming the endives)
1 tsp salt (for the boiling water)
1 pinch sugar (optional, helps tame bitterness)

Spiced béchamel

4 cups milk (1 L)
5 tbsp all-purpose flour
5 tbsp neutral oil (or melted butter)
1 tsp fine salt (start with less; adjust)
1/2 tsp black pepper
1/4 tsp turmeric
1/2 tsp paprika
1/8 tsp chili flakes or chili powder (optional, to taste)

For the gratin top

1 1/2 to 2 Tasses grated gruyère (or a gruyère/swiss blend)

Optional finish

A few parsley leaves

Step-by-step instructions

1) Prep the endives

Trim the endives by removing the dry base end and any damaged outer leaves. Keep the core intact—this helps the endive hold together and it’s the best texture once cooked.

Bring a large pot of water to a boil. Add 1 tsp salt, and if your endives are very bitter or very large, add a pinch of sugar as well.

2) Boil until tender

Add the endives and boil until a knife slides in with little resistance. For big endives this is usually 8 to 12 minutes. You’re not trying to mush them—just cook them enough that they become tender and rollable.

Drain well and let them cool on a plate or tray. If you have time, let them cool until they’re comfortable to handle.

3) The most important step: squeeze out the water

Endives carry a lot of water, and that’s what can ruin a gratin if you skip this step.

Using your hands, gently but firmly squeeze each endive from top to bottom to push water out. Don’t shred them—just press like you’re wringing out a sponge. Set them aside.

If the tray gets wet, pour off the liquid. The drier your endives, the thicker and creamier the final gratin will feel.

4) Make the “roux magique” base

In a bowl, whisk together the flour and oil until smooth. The goal is a pourable paste—think “thin syrup.” This is the trick that helps the béchamel thicken without lumps.

5) Cook the béchamel

Pour the milk into a saucepan and heat over medium heat until it’s steaming and close to a simmer. Season with salt and pepper, then add turmeric, paprika, and optional chili.

When the milk is hot, whisk in the roux mixture gradually. Keep whisking as the sauce thickens. Once it reaches a creamy, spoon-coating consistency, let it bubble gently for 3 to 4 minutes to cook the flour taste out.

Taste and adjust seasoning. The béchamel should taste well-seasoned on its own, because it’s going to coat endives and ham.

If it gets too thick, thin it with a splash of milk. If it feels too thin, simmer another minute or two.

6) Warm the endives gently (optional but good)

In a skillet, melt 1 tbsp butter over medium-low heat. Add the squeezed endives and warm them for 2 to 3 minutes, covered, without browning. This step helps drive off a bit more moisture and makes the final dish feel warmer and more cohesive.

7) Assemble

Set your oven rack in the upper third. Turn the oven on to Broil (or preheat to 425°F if you prefer a gentler finish—both options are explained below).

Spoon a thin layer of béchamel into the bottom of a baking dish.

Wrap each endive in a slice of ham. Place seam-side down in the dish. Repeat until everything is snug in a single layer.

Pour béchamel over the top, using enough to coat generously. You want the endives covered, but you don’t need a deep soup—this is a gratin, not a stew.

Sprinkle gruyère evenly across the top, including the edges.

8) Bake or broil to finish

Option A (closest to the video): Broil finish

Broil for 3 to 6 minutes, watching closely.
Rotate the dish if your broiler has hot spots.
Pull it when the cheese is bubbling and browned.

Option B (more forgiving): Bake then broil

Bake at 425°F for 12 to 15 minutes until hot and bubbling.
Then broil 1 to 2 minutes to brown the cheese.

Let rest 5 minutes before serving. Finish with parsley if you want.

Health and nutrition

This is a hearty comfort food dish: ham and cheese bring plenty of protein and richness, while endives add fiber and a vegetable base that keeps the plate from feeling one-note. If you want a lighter balance, serve it with a fresh salad rather than bread or extra starch.

A simple side that fits perfectly is Oven roasted mixed vegetables, or a fresh, creamy-style salad like Creamy basil avocado salad with baby tomatoes.

Substitutions

Ham

Use smoked turkey slices or chicken deli slices if you want a different flavor.
For a richer French bistro vibe, thicker ham works, but keep it rollable.

Cheese

Gruyère is classic, but Swiss, Emmental, or Comté all work.
If you want a stronger finish, mix in a little sharp aged cheese, but keep most of it melt-friendly.

Milk

Whole milk gives the best texture, but 2% works too.
For a richer version, replace 1/2 Tasse milk with cream.

Spices

Want classic flavor? Skip turmeric/paprika and add a pinch of nutmeg.
Want a deeper savory note? Add a tiny pinch of garlic powder.

Endives

This dish is built for endives, but if you’re in a pinch, a similar “wrapped + béchamel” approach works with cooked leeks—different dish, same technique.

FAQ

Why is my gratin watery?
Endives weren’t squeezed enough, or they were boiled too long and absorbed extra water. Squeeze firmly and consider the brief butter-warming step.

Can I make endive and ham gratin ahead of time?
Yes. Assemble everything (including béchamel and cheese), cover, and refrigerate up to 24 hours. Bake at 425°F until bubbly, then broil to brown.

Do I have to broil?
No, but broiling gives the fastest, prettiest gratin top. If you’re nervous, bake first then broil 1–2 minutes.

How do I reduce bitterness?
Choose fresh endives, add a pinch of sugar to the boiling water, and don’t skip squeezing. The béchamel also balances bitterness.

What’s the difference between endives au gratin and other gratins?
Most gratins (like potato gratin) are about layered starch and cream. This one is about a wrapped vegetable + ham structure with béchamel—more like a French bistro casserole.

What to serve with / Suggested posts

For a full comfort-food table, pair this gratin with a fresh salad or roasted veg, then finish with something sweet.

If you’re planning another cozy main soon:

And if you want a dessert to match the “French comfort” mood:

Endive and Ham Gratin (Chicons au Gratin) with Foolproof Spiced Béchamel

Endive and ham gratin—often called chicons au gratin in Belgium and northern France—is a classic comfort dish built on a simple idea: tender endives wrapped in ham, covered with béchamel, and finished under heat until bubbly and golden. It’s the kind of baked meal that feels restaurant-worthy but still fits a practical weeknight rhythm, especially when you want something warm and hearty without a complicated ingredient list.

Print The Recipe Pin The Recipe

Prep Time 20

Cooking Time 20

Category Main Course

Cuisine French

Portions 4 Portions

Calories 400 kcal

Ingredients

Endives and ham

6 to 8 large endives about 2 to 2 1/2 lb
6 to 8 thin slices ham
1 tbsp butter
1 tsp salt for boiling water
1 pinch sugar optional

Spiced béchamel

4 Tasses milk 1 L
5 tbsp all-purpose flour
5 tbsp neutral oil or melted butter
1 tsp fine salt adjust to taste
1/2 tsp black pepper
1/4 tsp turmeric
1/2 tsp paprika
1/8 tsp chili flakes or chili powder optional

Gratin

1 1/2 to 2 Tasses grated gruyère

Instructions

Trim endives. Boil in salted water (optional pinch sugar) 8–12 minutes until tender. Drain and cool slightly.
Squeeze each endive firmly from top to bottom to remove as much water as possible.
Whisk flour and oil together until smooth and pourable (roux magique).
Heat milk to steaming. Season with salt, pepper, turmeric, paprika, and optional chili. Whisk in roux gradually. Simmer 3–4 minutes until creamy and thickened.
Optional: warm squeezed endives in butter 2–3 minutes without browning.
Spoon a little béchamel into a baking dish. Wrap each endive in ham and arrange seam-side down.
Cover with béchamel and top with gruyère.
Broil 3–6 minutes until bubbling and browned (watch closely), or bake at 425°F for 12–15 minutes then broil 1–2 minutes. Rest 5 minutes and serve hot.

Video

Notes