Endive Prosciutto Gratin

Appetizers, Dinner

“My lady…”
“Your Grace…”
“Lady Adrianna…”
“Your Lordship…”

I wish someone–at some point in my life–would address me with one of the titles listed above. It would make my day if I walked into my coffee shop and the barista was all like, “Lady Adrianna, would you like a cappucino or your usual cup of Coava?” And then I’d be all like, “Ohhh Alex, I’ll take the Coava, thank you.” And he’d be like, “Of course, Your Grace.”

Umm…hello!!! How rad would that be?!?!

I’ve clearly been watching too much Downton Abbey/Game of Thrones. Clearly.

But let’s be serious, even if I did live back then, I wouldn’t be a princess. I don’t have a single drop of blue blood running through these veins.

My life would probably be spent in some dark basement kitchen making crazy meals for the royals. And I’d probably be really happy there, because unlike the “Lady,” I’d get to marry a dude I actually liked. That’s pretty huge. Imagining spending your life with some boring rich dude?! That’d suck, big time.

I wonder if they had endive back then. I’m guessing they probably hated it. A lot of people stay away from this spear-like leaf due to its bitterness.

But I’m here to tell you that endive, like most things, is majorly awesome when wrapped in prosciutto, and covered and smothered in cheesy bechamel sauce.

The bitterness is there, but only slightly–it’s subtle. I think the endive works wonders with the salty prosciutto and cheesy, creamy sauce.

There’s a few (easy!) steps to this dish. It starts off by the endive being simmered in chicken broth for about 10 minutes. The endive is cooked, but not over cooked. Important. I then drained and dried it, thoroughly.

I wanted the leaves to be a slightly crispy and brown, so I added it to a few tablespoons of hot oil and browned both sides.

I then wrapped each head of endive in prosciutto…

Next, I cooked up the bechamel.

This bechamel has Gruyere, mustard and a pinch of nutmeg. Wut’s up, creamy deliciousness!

I did a little pour-over action and stuck the casserole dish under the broiler for 5 minutes. I’ve realized that broilers will always scare me. Always.

Mine is under my stove and it’s just scary, man. I have to get all on the floor to peek to see if everything is okay and not burning to smithereens.

Also, whenever I turn the thing on my fire alarm goes off, so it really takes me a lot to put something under the broiler. I can tell you that this gratin needs a date with a broiler. The crispy cheesiness is everything.

Before I stuck it in the oven, I considered quartering the bechemel recipe for you, because there’s a lot of it; but when I served it up, I felt like every bite was even better with a spoonful of sauce.

Cheese on vegetables is the way to go.

Endive Prosciutto Gratin

Print this recipe!

3 cups low-sodium chicken broth
6 heads of Belgian endive, washed and outer leaves removed
Olive Oil
6 slices of prosciutto
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups whole milk
1 teaspoon sea salt
1 1/2 teaspoons Dijon mustard
Pinch of ground nutmeg
1 1/2 cup Gruyere, shredded and divided

1. In a medium saucepan, over medium-high heat, bring broth to a simmer. Add endive and simmer, uncovered, until tender, about 10 minutes. Drain thoroughly. Place the endive on paper towels, allow to cool and then dry thoroughly. Important! Next, we’re going to get this endive brown and crispy, so it needs to be as dry as can be. While your endive is cooling, clean and dry the saucepan. We’re saving dishes here, ladies/gents.

2. Place the saucepan over medium-high heat; add 3 tablespoons of olive oil. When oil is hot, place endive in the pan and cook until browned, about 1-2 minutes; flip and cook on opposite side until brown. Remove from the saucepan. Next wrap each head of endive in a slice of prosciutto and place in a 10 1/2 x 8 1/2 casserole dish.

3. To a small to medium saucepan, melt the butter over medium heat. Once melted, add the flour and stir until the flour and butter become one. Whisking vigorously, pour in the milk and bring to a boil. Cook until the sauce thickens and coats the back of a spoon, about 2-3 minutes. Turn off heat and add the salt, mustard and nutmeg. Whisk until all of it dissolved. Next up, add the 1 cup of Gruyere and mix until it’s melted. Yum!

4. Pour sauce over the endive and top with the remaining 1/2 cup of Gruyere. Set under a broiler and cook for 4-5 minutes, and until cheese is toasted.

I made these two recipes (here and here) make out, which resulted in what you see above. BOOM!

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Leave a Reply

  • Reply Krystina June 8, 2012 at 11:47 am

    I made this for a few friends the other night. It was soooo delicious. Everyone raved about it. The bechamel was so good. I added goat cheese as well. I would totally use this over pasta as a mac and cheese.

    • Reply Adrianna June 8, 2012 at 12:15 pm

      So awesome to hear. YAY!

  • Reply Koen April 16, 2012 at 1:41 pm

    You also can wrap the endive in a slice of ham with the bechamel sauce over it. This is a typical Belgian recepie and is very delicious. Btw, the original name of endive is ‘witloof’ or Brussels chicory because its bitterness.

  • Reply Chase l Oh The Cuteness! April 3, 2012 at 11:42 pm

    Oh wow that sounds absolutely delicious!

  • Reply hannah March 29, 2012 at 10:26 pm

    Ha, such a goof and I love it. This is ridiculous, I don’t even understand how you came up with it. Looks fantastic though!


  • Reply Chung-Ah | Damn Delicious March 27, 2012 at 11:42 pm

    Gorgeous dish. I’ve never actually had endives yet but this seems like a great way to give it a try! πŸ™‚

  • Reply Vicky March 27, 2012 at 8:56 pm

    I happen to love endives and I don’t mind their slight bitterness. I always eat them raw, I have to try cooking them! Thanks for the idea!

  • Reply whiskandbowl March 27, 2012 at 7:17 pm

    Mmmm this looks tasty. I’ve never had endive. Speaking of which, how do you pronounce endive?

    • Reply Adrianna March 28, 2012 at 9:41 am

      Pretty sure it’s “on-deeeve.”

      • Reply Blondie March 28, 2012 at 1:13 pm

        If you drive a Bentley. LOL

      • Reply whiskandbowl March 28, 2012 at 6:20 pm

        Haha. I thought it was “end dive”. Probably stick with that…ahn deeve sounds too fancy for me!

        • Reply Adrianna March 28, 2012 at 6:22 pm

          HA! Yes, it’s a fancy pronunciation. Honestly, I learned this like two weeks ago. Before I said “end-dive” ALL day.

  • Reply Villy @ For the love of Feeding March 27, 2012 at 1:00 pm

    Since your tease photo I’m expecting this awesomeness to be posted! (super nail polish indeed!) πŸ˜€

  • Reply Katie March 27, 2012 at 12:56 pm

    “Too much” Downton Abbey and Game of Thrones?! Not possible! This recipe looks divine, btw. I could bathe in bechamel.

    • Reply Adrianna March 28, 2012 at 6:22 pm

      I’m obsessed with both.

  • Reply Megan March 27, 2012 at 12:55 pm

    P.S. Love the nail color.

    • Reply Adrianna March 28, 2012 at 6:22 pm

      Thanks, lady!

  • Reply Megan March 27, 2012 at 12:55 pm

    Whoa, this looks so good, my lady. I’m sold where anything is wrapped in prosciutto.

  • Reply Casey from Discover Endive March 27, 2012 at 12:46 pm

    Oh. My. Love the whole post, and agree that being royalty might not be the way to go, if you’re happier cooking! And imagine, so many of them married their cousins!

    Thanks so much for sharing this delicious recipe for Endive Prosciutto Gratin. Every once in a while we do a Recipe Round-Up post over at the Discover Endive blog. I’d love to either link out to this, or create a whole post around it, sort of like we did with this: http://endiveblog.wordpress.com/2012/03/21/endive-tart-tatin-from-faith-at-an-edible-mosaic/ Feel free to email me if you’re interested!

    Discover Endive

  • Reply Elle @ CHellbellz March 27, 2012 at 12:29 pm

    I wouldn’t know what an endive looked like if it hit me in the head…either way this looks really good.

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