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Endive gratin with orange, ham, cilantro and Gruyere cheese

Savory recipes Spring More than one hour Recette de Chef Difficulty: moderate Casserole Cocotte en fonte Plat à four
Prep time
1 hour 30 minutes
Cooking time
45 minutes
Serves
4 people

Method

  1. Preheat oven to 170 °C (338 °F).
  2. Place the endives in a pot and add the thyme, bay leaf, a generous dollop of butter, two pinches of fine-grain salt, and two pinches of sugar. Cover with fresh water and simmer for 45 minutes.
  3. Slice the onions in half lengthwise, then trim into thinner strips and fry them in a saucepan for 6 minutes to caramelize. Stir in the olive oil, white pepper and coriander seeds to give the dish a roasted flavor and to counterbalance the natural bitterness of the endives.
  4. Once the endives are cooked, carefully remove them from the pan and allow them to drain until as much of the water as possible has been expelled, keeping the cooking liquid.
  5. After the onions have caramelized, deglaze the pan with the orange juice + 1 liter (4 cups) of the water used to cook the endives, then simmer for 10 minutes over low heat. 
  6. Wrap each endive with a slice of ham and place in the gratin dish. Top each endive with the caramelized onions and deglazed juices. Sprinkle with the grated Gruyere and bake for 15 minutes.
  7. Before serving, pour the sauce around each endive, then destem the fresh cilantro leaves and use as a garnish...an original finishing touch for this reinterpretation of a culinary classic! Enjoy!

 

Chef tips:

  1. To make sure the endives are cooked to perfection, prick them with the tip of a knife; the texture should offer no resistance.
  2. Draining this vegetable is a necessary step that should not be skipped; all the excess water must be removed from the endives. 
  3. The cooking water can be reused to make a variety of sauces, for rice, pasta, etc. 

Ingredients

  • 8 endives
  • 8 slices of cooked ham
  • 1 bunch of fresh cilantro
  • 2 teaspoons coriander seeds
  • 400 grams (14 oz) grated Gruyere cheese
  • 1 liter (4 cups) orange juice
  • 6 onions (Roscoff onions are recommended due to their unique flavor and beautiful pale pink hue)
  • 2 sprigs of thyme
  • 2 bay leaves
  • 2 teaspoons of white peppercorns
  • 2 pinches of fine-grain salt
  • 2 pinches of sugar
  • 2 tbsp olive oil
  • Butter
  • Coarse salt

Utensils

Saucepan

Saucepan

Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)

Dutch oven

Dutch oven

Why cook in a Dutch Oven?

Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.

Oven dish

Oven dish

The benefits of cooking in the oven

Use an oven dish to prepare delicious roasts and vegetables au gratin as well as lovely hearty family recipes like lasagna or moussaka.

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