Tested till perfect Belgian Endive and Ham Gratin
Belgian Endive and Ham Gratin

Belgian Endive and Ham Gratin

Belgian endives have a luxurious buttery taste when cooked. Depending on what Canadian washed-rind cheese you use, you can have a mild or assertive sauce. St. Paulin gives a mild result, while Oka has a bit more sharpness. Full-flavoured Canadian Raclette cheese is perfect. Le 1608 de Charlevoix or Le Migneron from the same region, both of which have a rich flavour and somewhat pungent smell, also work well. Canadian Gouda is excellent, too.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 1 ratings.
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  • Portion size 4


    8 small Belgian endives (about 2 lb/900 g total)
    1-1/2 cups chicken broth
    8 thin slices ham
    1/2 cup sour cream
    1-1/2 tbsp all-purpose flour
    1/4 tsp pepper
    1-1/2 cups shredded Canadian washed-rind cheese, such as St. Paulin, Oka or Le 1608 de Charlevoix or Canadian Gouda cheese
    1/4 cup bread crumbs
    1-1/2 tsp olive oil or butter, melted
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With small sharp knife, cut out cores from bottom of each endive. In wide saucepan, bring broth to boil over medium-high heat; cover and cook endives, turning occasionally, until tender when pierced at base, 10 to 12 minutes. Drain and let cool enough to handle. Wrap each endive in ham; place snugly in lightly greased baking dish.

In small bowl, whisk together sour cream, flour and pepper; stir in cheese. Spread over endives. Mix bread crumbs with oil; sprinkle over top. Cover loosely with foil. Bake in 400°F (200°C) oven until bubbling, about 20 minutes. Uncover and bake until light golden, about 15 minutes.

Makes 4 servings.

Nutritional Information Per serving: about

cal 336 pro 22g total fat 20g sat. fat 10g
carb 19g fibre 8g chol 84mg sodium 1,110mg
potassium 741mg

% RDI:

calcium 34 iron 11 vit A 20 vit C 8
folate 44
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