Endive with ham and cheese from the oven: the classic recipe
Endive with ham and cheese from the oven is a real classic of Belgian and Dutch cuisine. Tender endive, wrapped in ham, topped with creamy béchamel sauce and finished with a golden-brown crust of Weydeland 48+ Belegen. Simple, affordable and delicious comfort food for cold days.
Ingredients (4 people)
- 4 large stalks of endive
- 4 slices of leg ham or shoulder ham
- 100 g grated Weydeland 48+ Belegen
- a knob of butter for greasing
For the béchamel sauce:
- 25 g butter
- 25 g flour
- 250 ml milk
- salt, pepper and a pinch of nutmeg
How to make endive with ham and cheese
- Preheat the oven to 200 °C and grease an ovenproof dish with butter.
- Clean the endive. Cut a slice from the bottom and use a pointed knife to remove the hard core. This removes most of the bitterness.
- Parboil the endive. Boil the endive for 5 to 7 minutes in lightly salted water until just tender. Drain well and carefully squeeze out the moisture with kitchen paper. This prevents the sauce from becoming watery.
- Wrap in ham. Wrap each stalk in a slice of ham and place them side by side in the ovenproof dish.
- Make the béchamel sauce. Melt the butter in a saucepan, stir in the flour and cook for 2 minutes. Add the milk little by little while stirring until you have a smooth, thick sauce. Season with salt, pepper and nutmeg. If desired, stir a handful of grated cheese into the sauce.
- Gratinate. Pour the sauce over the endive rolls, sprinkle with the remaining cheese and bake for about 20 minutes until the top is golden brown and bubbling.
What to serve with endive with ham and cheese?
This dish is traditionally served with mashed potatoes: the creamy sauce and the mash are a perfect combination. It is also delicious with boiled baby potatoes, fried potatoes or a fresh green salad.
Which cheese to use for endive with ham and cheese?
Belegen cheese is ideal: it melts well and gives a full flavour and a nice brown crust. Want more bite? Use Weydeland 48+ Extra Belegen or mix in some Weydelend 48+ Oud Overjarig. Watch your fat intake? Then Weydeland 35+ Belegen is a good alternative.
Tips
- Less bitter: always remove the core and choose pale, closed stalks.
- Extra crispy: sprinkle a tablespoon of breadcrumbs over the cheese for a crispy crust.
- Faster version: instead of boiling, fry the endive in a pan with a knob of butter for 10 minutes until tender and lightly caramelised.
Frequently asked questions
How long should endive with ham and cheese be in the oven?
About 20 minutes at 200 °C, if you have parboiled the endive. Raw endive takes 35 to 40 minutes.
Should you boil the endive first?
It is not necessary, but it is recommended. Parboiled endive cooks evenly and is less bitter. Squeeze it well after boiling, otherwise the sauce will become watery.
Can you prepare endive with ham and cheese in advance?
Yes. Prepare the ovenproof dish up to step 6, cover and store in the refrigerator. Then bake for 25 to 30 minutes at 200 °C.
Prefer a fresh version with endive? Try our endive salad with apple and aged cheese.
