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Endive au Gratin

Amelié endive au gratin

“What’s the menu today?”
“Endive au gratin. They’ll bring you to your knees.”

—”Amelié”

Endive au Gratin

  • 4 Endives
  • 6 Cups Water
  • 2 Tbsp. Sugar
  • 2 Tbsp. Kosher Salt
  • 3 Tbsp. Butter
  • Thinly Sliced Country Ham or Proscuito
  • Béchamel Sauce
  • 2 Tbsp. Butter
  • 2 Tbsp. Flour
  • 1/2 Cup Milk, warmed up a bit
  • 1/2 tsp. Nutmeg
  • Dash Ground Pepper
  • 3/4 Cup Shredded Gruyére or Edam Cheese

Cut the ends off of the endives, remove & discard the outer leaves, & then cut the endives in half length-wise.

In a large pot, bring the water to a boil with the sugar, salt, & butter, & then lower to a simmer & add the endives. Cover & simmer for about 20minutes until tender. Drain well, reserving 1/2 cup of the liquid, & then wrap the endives in paper towels to drain overnight in the fridge.

Wrap each endive in ham slices (1-2 per endive, enough to cover the endive), & then snug them into a baking dish.

In a large pan, melt the butter on medium heat & cook until golden. Whisk in the flour to create a paste & cook until light brown & nutty. Whisk in the warm milk until smooth, & then whisk in the 1/2 cup of reserved endive liquid. Add nutmeg, & pepper to taste, & let thicken a little.

Heat your oven to 400ºF. Pour the sauce over the ham-wrapped endives & then sprinkle the shredded cheese on top. Bake for about 15 minutes, or until rubbing, & the cheese is melted & turning golden.

Amelié endive closeup

Listen to the episode! Fiction Kitchen Episode 38 : Amelié

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