Curly Endive and Ham Gratin in Mornay Sauce

Sun 16 August 2026

Curly Endive & Ham Gratin in Mornay Sauce

Ingredients

  • 1 large head of curly endive (frisee or chicory)
  • 2 baby bok choy
  • 4 thick slices of cooked ham (such as Black Forest or Parisian ham)
  • 50g (3.5 tbsp) unsalted butter
  • 50g (0.4 cup) all-purpose flour
  • 500ml (2 cups) whole milk, warmed
  • 150g (1.5 cups) Gruyere, Comte, or Emmental cheese, grated (divided)
  • 1 large egg yolk (optional, for glossiness and richness)
  • 1/4 tsp freshly grated nutmeg
  • To taste salt and freshly ground black pepper
  • 1 tsp sugar and 1 tbsp lemon juice (for the blanching water)

Instructions

  1. Prep the Greens: Trim away the tough root bases and any bruised outer leaves from the curly endives. Wash them thoroughly under cold water to remove hidden grit.
  2. Blanch and Drain: Bring a large pot of salted water to a boil. Stir in the sugar and lemon juice to temper the natural bitterness of the greens. Boil the endives for 8 to 10 minutes until tender. Drain into a colander and let cool. Once cool enough to handle, wrap them in clean kitchen towels and gently press out as much water as possible.
  3. Cook the Roux: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly until the mixture bubbles and smells slightly nutty.
  4. Finish the Mornay Sauce: Gradually pour in the warm milk a little at a time, whisking vigorously to prevent any lumps. Bring to a gentle simmer and stir for 3 to 4 minutes until thick and glossy. Remove from heat. Stir in 100g (1 cup) of the grated cheese, the nutmeg, salt, pepper, and the egg yolk until completely smooth.
  5. Assemble: Preheat your oven to 190C (375F). Roll each well-drained endive tightly inside a slice of ham. Arrange the rolls seam-side down in a buttered baking dish.
  6. Bake: Pour the cheesy Mornay sauce completely over the top of the ham rolls. Sprinkle the remaining 50g (0.5 cup) of cheese over the sauce. Bake for 20 to 25 minutes until bubbling, then flash under the broiler for 2 to 3 minutes for a deeply golden, crispy top crust. Let sit 5 minutes before serving.

Expand Image

Expand Image

Click to Expand

Pro Tips & Variations

Best Ways to Add Bok Choy The 50/50 Split: Use 2 heads of curly endive and 2 heads of bok choy. Wrap one of each together inside the ham slices for a great balance of textures and flavors. The Crunch Factor: Cut large bok choy heads in half lengthwise. If you are using baby bok choy, you can leave them whole or split them in half.

The Squeeze Step: Do not skip squeezing the water out of the blanched greens. Endives act like sponges, and un-squeezed water will leak into the casserole, thinning your velvety Mornay sauce.

Alternative Cooking Method: Instead of boiling, split the endives in half and braise them in a covered skillet with hot butter, salt, pepper, and a splash of water or white wine for 15 minutes to bring out a caramelized flavor profile.

Alternative Braise: Instead of boiling, slice the bok choy and endive, then pan-sear them in butter for 5 minutes until the moisture evaporates. Lay them down as a bed of greens in your baking dish, top with chopped ham, and pour the Mornay sauce over.

Flavor Boost: Try spreading a tiny smear of Dijon mustard on the inside of each ham slice before wrapping up the endives to add a sharp, acidic counterpoint to the rich sauce.

The Warm & Earthy Twist

Chinese Five-Spice (A tiny pinch): Contains fennel, cloves, cinnamon, star anise, and Sichuan peppercorns. Use sparingly alongside the nutmeg for a complex, aromatic undertone.

Toasted Sesame Oil (A few drops): Not a spice, but whisking a tiny splash into the finished Mornay sauce gives it a rich, nutty fragrance that elevates the bok choy.

Tags: recipes |