Rustic Belgian Endive and Ham Gratins with Gruyère

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender Belgian endives wrapped in smoked ham, baked in a creamy Gruyère cheese sauce for a comforting gratin inspired by traditional Belgian flavors near Hamme. This belgian-inspired pork ready in about 60 minutes pairs medium Belgian endives, sliced smoked ham, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 Belgian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Trim the ends of 6 Belgian endives and cut small slits in the base to remove bitterness. Place in a large pot of boiling water with 1 tbsp lemon juice and cook for 10 minutes until just tender. Drain and cool.
  2. Step 2: Wrap each blanched endive with one slice of smoked ham and arrange them snugly in a buttered 9x13-inch baking dish.
  3. Step 3: In a medium saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 2 minutes until bubbly but not browned.
  4. Step 4: Gradually whisk in 2 cups whole milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  5. Step 5: Remove sauce from heat and stir in 1 1/2 cups grated Gruyère cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp freshly grated nutmeg until smooth.
  6. Step 6: Pour the cheese sauce evenly over the ham-wrapped endives in the baking dish. Sprinkle 1/4 cup grated Parmesan cheese on top.
  7. Step 7: Bake uncovered for 25-30 minutes until the sauce is bubbly and the top is golden brown.
  8. Step 8: Let rest for 5 minutes before serving this creamy, cheesy dish perfect for a cozy evening.

Frequently asked questions

How long does Rustic Belgian Endive and Ham Gratins with Gruyère take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rustic Belgian Endive and Ham Gratins with Gruyère?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium belgian endives from drying out.

Can I substitute ingredients in Rustic Belgian Endive and Ham Gratins with Gruyère?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rustic Belgian Endive and Ham Gratins with Gruyère for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rustic Belgian Endive and Ham Gratins with Gruyère?

Belgian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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