One for the Table: French food, made approachable
By Lisa Dinsmore
on
Although Belgians lay a valid claim to the origin of this dish, it is a firm family favorite thoughout France as a warming winter dish -- especially on a gray cold day when rain is pounding on the windows and children need warming up. To make it, whole endives are wrapped in a slice of ham then baked in a casserole with a Mornay sauce to create a cozy meal.
Endives and Ham Gratin
(Gratin d'Endives au Jambon)
Excerpted with permission from "French Comfort Food" (Gibbs Smith, 2014) by Hillary Davis
Serves 4.
4 tablespoons unsalted butter, plus more to butter casserole dish
8 large endives
2 to 4 tablespoons olive oil
1 to 2 tablespoons of sugar
8 large, thin slices boiled ham
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