Endive from the Oven with Ham and Cheese

Ingredients

• 4heads of Belgian endive
• 4 slicescooked ham
• 30 gbutter
• 30 gflour
• 400 mlwhole milk
• 150 ggrated mature Gouda cheese
• 2 tbspgrated Parmesan (optional)
• 1 tspwholegrain mustard
• to tastesalt and pepper
• a pinchnutmeg

Instructions

1. 1

   Preheat and boil

   Preheat the oven to 200°C using conventional heat. Bring a large pan of water with a pinch of salt to the boil, add the endive and cook for 8 to 10 minutes, until just tender but still firm.

2. 2

   Dry the endive

   Drain the endive well and pat it dry with kitchen paper to help prevent the finished dish from becoming watery.

3. 3

   Make the béchamel

   Melt the butter in a small saucepan over a medium heat. Add the flour and whisk to a smooth roux, then gradually whisk in the milk. Cook over a low heat for 5 minutes, until thickened, and season with salt, pepper, nutmeg and mustard.

4. 4

   Wrap and arrange

   Wrap each endive head in a slice of cooked ham and place the rolls side by side in a baking dish.

5. 5

   Add the sauce

   Pour the béchamel evenly over the rolls, making sure they are well covered.

6. 6

   Top with cheese

   Sprinkle the grated Gouda generously over the sauce. Add the grated Parmesan too, if using.

7. 7

   Bake until golden

   Bake for 20 to 25 minutes, until the cheese is golden and bubbling. For an extra-crisp top, grill for the final 3 minutes.

8. 8

   Rest and serve

   Remove the dish from the oven and leave it to rest for 2 minutes. Serve immediately with fresh bread or boiled potatoes.

What is endive with ham and cheese?

This Dutch-style oven dish combines Belgian endive, cooked ham and a cheese-topped béchamel. Versions of baked endive are familiar in the Netherlands and neighbouring parts of Europe, where the vegetable is often paired with ham and a creamy sauce.

Here, the endive is briefly boiled before baking, so it becomes tender without losing all its firmness. Mature Gouda gives the top a savoury finish, while wholegrain mustard adds a little sharpness to the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 29g protein, 25g carbs, 31g fat.

The flour and milk provide most of the carbohydrates, while butter, Gouda and whole milk contribute much of the fat. Ham, Gouda and milk supply most of the protein. Serve a portion with extra vegetables or salad, and choose bread or potatoes according to how substantial you want the meal to be.

Choose and prepare the endive

Endive: choose firm, compact heads of a similar size so they cook at roughly the same rate. Trim the base if needed, while keeping enough of it to help the leaves hold together.

Drying: drain the cooked heads thoroughly and pat them dry with kitchen paper. This small step helps keep excess water from thinning the béchamel in the baking dish.

Get the béchamel smooth

Roux: whisk the flour into the melted butter until smooth before adding any milk. This gives the sauce an even base without dry pockets of flour.

Milk: add it gradually while whisking, then let the sauce thicken gently over a low heat for 5 minutes. If the pan is too hot, the sauce may catch before it has thickened evenly.

Wrap and cover evenly

Ham: wrap one slice around each endive head, then arrange the rolls snugly side by side in the baking dish. The ham adds savoury flavour and keeps the cooked endive together for serving.

Sauce: spread the béchamel over the rolls so the endive is well covered. Sprinkle the Gouda across the top for an even layer of melted cheese.

Look for a bubbling top

Doneness: bake for 20 to 25 minutes at 200°C, until the sauce bubbles and the cheese turns golden. The endive is already partly cooked, so the oven time brings the components together and browns the top.

Crisp finish: grill for the final 3 minutes if you want a more deeply browned crust. Watch it closely during this last stage, as cheese can brown quickly.

What to serve alongside

Potatoes: boiled potatoes make a simple, hearty accompaniment and are useful for catching the cheese sauce. Fresh bread is another easy option.

Freshness: serve the dish straight from the oven after its 2-minute rest. A crisp, lightly dressed salad can add contrast to the creamy sauce and salty ham.

Recipe notes & tips

• Use a baking dish that holds the wrapped endive snugly so the rolls stay in place.
• Whisk continuously as you add the milk to keep the béchamel smooth.
• Taste the sauce before adding salt, since the ham and cheese are already savoury.
• Pat the endive dry thoroughly after boiling to avoid a watery sauce.
• Keep a close eye on the dish while grilling the cheese for the final 3 minutes.

Variations

• Extra Parmesan: sprinkle the optional Parmesan over the Gouda for a deeper savoury flavour.
• Sharper mustard: use a little more wholegrain mustard in the sauce for a more pronounced tang.
• Peppery finish: add extra black pepper to the béchamel before pouring it over the rolls.
• Different cheese: replace some of the Gouda with another good-melting cheese for a slightly different topping.
• Herb finish: scatter chopped fresh parsley over the dish just before serving.

Common mistakes to avoid

• Wet endive: drain and pat the heads dry well so excess water does not thin the sauce.
• Lumpy béchamel: add the milk gradually and whisk as you pour.
• Rushed sauce: cook the béchamel over a low heat for the full 5 minutes so it thickens.
• Uneven topping: spread the Gouda across the sauce so the rolls brown more evenly.
• Over-grilling: watch the dish closely during the final 3 minutes under the grill.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven until hot throughout; the cheese topping may be less crisp after storage.

Frequently asked questions