Endives with ham and goat cheese are a delicious variation on the classic endive gratin. This simple yet flavorful recipe combines the slight bitterness of endives with the mildness of goat cheese and the savory taste of ham. The result is a comforting, balanced, and easy-to-prepare dish, perfect for a family meal.
Very popular in French cuisine, this recipe for endives with ham au gratin is distinguished by its creamy, nutmeg-scented sauce. The endives are first gently braised to bring out their delicate flavor, then they are combined with ham and melting goat cheese to create an irresistible gratin.
Perfect for autumn and winter, this recipe is also appreciated for its nutritional benefits. Endives are rich in fiber and vitamins, while goat cheese provides a creamy texture and a slightly tangy flavor that pairs perfectly with the ham.
Easy to make with simple ingredients, this endive gratin with ham and goat cheese can be served with a green salad or some potatoes for a complete and delicious meal. It's an ideal recipe for cooking endives in a new way and getting the whole family to love this vegetable.
Ingredients :
For 2 people:
5 or 6 endives depending on size
, 200g ham hock,
one small goat cheese,
15cl plant-based cream,
one teaspoon of lemon juice,
agave syrup,
nutmeg
, pepper
How to prepare endives with ham and goat cheese
Preparation :
Start by preparing the endives. Wash them thoroughly and then cut them in half lengthwise. This step allows for more even cooking and slightly reduces their bitterness.
In a casserole dish, melt a knob of butter or margarine over low heat. Then add the halved endives to the casserole dish and sauté them for a few minutes until they begin to soften and brown slightly.
Next, add a teaspoon of lemon juice and a few drops of agave syrup, which will balance the natural bitterness of the endives. Cover the pot and cook over very low heat for about 20 minutes, checking regularly. If necessary, add a little water to prevent the endives from sticking.
Meanwhile, prepare the filling. Dice the ham hock and slice the goat cheese into thin strips. In a bowl, mix the plant-based cream with the nutmeg and pepper to make a flavorful sauce.
Preheat your oven to 200°C. Lightly oil a gratin dish and arrange the braised endives in the bottom of the dish. Then distribute the diced ham over the endives.
Pour the seasoned cream over the entire dish to coat the ingredients well. Finish by distributing the goat cheese slices on top.
Bake the dish for 20 minutes at 200°C (390°F), until the cheese is melted and lightly browned. Serve the endives with ham and goat cheese piping hot, accompanied by a green salad or some crusty bread.
Gourmet variations:
For an even more melt-in-your-mouth gratin version: add a handful of grated cheese (comté, emmental or gruyere) on top of the dish before baking to obtain a golden and delicious crust.
With smoked bacon: replace the ham hock with bacon bits lightly pan-fried. They will give the gratin a more intense flavor and a rustic touch.
Walnut version: Sprinkle some crushed walnut halves over the gratin before baking. They will add a crunchy texture and pair perfectly with the goat cheese.
With a béchamel sauce: for a more traditional and even creamier version, replace the plant-based cream with a homemade béchamel sauce flavored with nutmeg.
Vegetarian version: remove the ham and add pan-fried mushrooms or nuts to maintain a tasty texture and flavor.
Practical advice:
To reduce the bitterness of endives: remove the small hard cone at the base of the endives before cooking and add a few drops of lemon or a touch of honey or agave syrup.
Avoid excess water in the gratin: braise the endives well in a pan or casserole dish before putting them in the oven so that they release their water.
Choosing the right endives: opt for firm, white endives with tightly packed leaves, a sign of freshness and quality.
