I based this delectable side dish on a classic French combination of flavors. Tender Belgian endives baked with slices of tender ham, shredded Gruyere cheese and a touch of heavy cream. The cream in the pan surrounding the endives gives a lovely ‘gratin’ feel to the dish while the nutty Gruyere cheese on top of the meat and the tender endive are a remarkable flavor combination. I used thinly sliced capicola ham here, but prosciutto or whatever type of ham you enjoy would work just fine.
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Belgian Endive with Ham & Gruyere
Ingredients:
- 2 large Belgian endive, outer leaves removed, stems trimmed
- salt and pepper
- olive oil
- 1/4 cup heavy cream
- Grated Gruyere cheese
- 2 slices capicola ham
Directions:
- Preheat the oven to 375 degrees. Bring a medium saucepan filled with water to a boil. Add in the endive and cook for 8-10 minutes or until tender. Drain and place on an oiled baking sheet.
- Season each endive with a pinch of salt and pepper. Wrap one slice of ham around each blanched endive; grate some Gruyere over the top of the endive. Pour the cream around the endive in the pan.
- Bake for 15-18 minutes or until the cheese is melted and the cream bubbly and browned around the edges of the pan. Serve warm.
Tagged: Belgian endive, capicola ham, endives, French, grated cheese, gratin, gratinee, Gruyere cheese, ham, heavy cream, sliced ham
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