Witloof met Hesp en Kaas (Endive and Ham Gratin)
Local name: Witloof met hesp en kaas
In short: Braised Belgian endive wrapped in ham, covered with a nutmeg cheese sauce and baked until bubbling and golden. Served with mashed potatoes. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 430 kcal
Witloof (chicory, called chicons in French) is a Belgian winter vegetable, and wrapping it in ham under a blanket of cheese sauce is the classic way to eat it. The endives are braised first with butter, sugar and lemon so they lose their bitterness, then rolled in cooked ham and baked in a creamy sauce with mature Gouda. Mashed potatoes are the traditional partner for mopping up the sauce.
Instructions
- Heat the oven to 200°C (400°F). Trim the base of each endive, remove any damaged outer leaves and cut a small cone from the bottom core, which holds most of the bitterness.
- Melt 1 tbsp butter in a wide pan. Add the endives, sugar, salt, lemon juice and water, cover and braise over medium-low heat for 15 minutes, turning once, until tender.
- Drain the endives and let them cool slightly, then squeeze each one gently to remove extra water. Wrap each in a slice of ham and lay them side by side in a baking dish about 23 x 30 cm (9 x 12 in).
- Melt 40 g butter in a saucepan, stir in the flour and cook for 1 minute. Add the warm milk a little at a time, whisking, and simmer for 5 minutes until the sauce coats a spoon.
- Off the heat, stir in 100 g of the cheese, the nutmeg, salt and pepper until smooth.
- Pour the sauce over the endives and scatter the remaining cheese on top. Bake for 20 to 25 minutes until golden and bubbling.
- Rest for 5 minutes, then serve with mashed potatoes.
Tips
- Squeeze the braised endive gently but thoroughly. Leftover water leaks out in the oven and thins the sauce.
- For a vegetarian version, skip the ham and wrap the endives in thin slices of mild cheese, or bake them in the sauce with sautéed mushrooms.
Questions and answers
Why is my endive bitter?
Cut out the small core at the base, which holds most of the bitterness, and braise the endive with a little sugar and lemon juice. Pale, tightly closed heads are milder than ones that have turned green.
Can I assemble witloof met hesp en kaas ahead?
Yes. Assemble it fully, cover and chill for up to 24 hours, then bake for 5 to 10 minutes longer than the recipe says.
What can I use instead of ham?
Thin slices of cooked turkey or cooked bacon work well. For a meat-free dish, use a slice of mild cheese around each endive.
How long does it take to make Witloof met Hesp en Kaas (Endive and Ham Gratin)?
About 1 h 15 min in total: 25 min of preparation and 50 min of cooking.
How many calories are in Witloof met Hesp en Kaas (Endive and Ham Gratin)?
About 430 kcal per serving, with 26 g of protein, 22 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 22 g |
| Fat | 26 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 1550 mg |
Estimated values, calculated from the ingredients.
