Endive Gratin Recipe | Vegetarian Times Skip to main content

Endive Gratin

This cheesy casserole is a family favorite in France. Serve with slices of baguette or another crusty bread and a green salad. To trim the endives, gently scrape off any brown from the outer leaves with a knife, then make a cone-shaped cut at the base to remove the core.

STORE/SERVE: Allow fully cooked casseroles to cool, then wrap tightly in foil, and refrigerate up to two days or freeze up to three months. To reheat, bake, uncovered, 15 minutes at 350°F.



Ingredient Line: 
8 large heads Belgian endive, trimmed and halved lengthwise
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6 Tbs. butter or margarine
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⅓ cup all-purpose flour
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1½ cups low-fat milk
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1½ cups no-chicken broth, such as Imagine
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1¼ cups grated Gruyere or Swiss cheese, divided
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⅛ tsp. ground nutmeg
Ingredient Line: 
8 slices meatless ham, such as Yves Veggie Cuisine, halved


1. Bring large stockpot of salted water to a boil. Add endive halves, and boil 15 minutes. Drain, then set on paper-towel-lined baking sheet to cool and continue draining.

2. Preheat oven to 350°F. Coat two 9-inch square baking dishes with cooking spray.

3. Melt butter in medium saucepan over medium heat. Whisk in flour, and cook 1 minute, whisking constantly. Whisk in milk and broth, and cook over medium heat 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in 1/4 cup grated cheese and nutmeg, and season with salt and pepper, if desired.

4. Wrap each endive half in 1 halved meatless ham slice, and place in prepared baking dishes. Pour sauce over wrapped endives in both dishes, spreading sauce over endives to coat evenly. Sprinkle each dish with 1/2 cup grated cheese.

5. Bake gratins 45 minutes to 1 hour, or until bubbly and deep golden brown on top. Let stand 10 minutes before serving.

Nutrition Information: 

22 g
Total Fat: 
15 g
Saturated Fat: 
9 g
16 g
44 mg
757 mg
3 g
5 g
Serves 8 (Makes 2 gratins)

Comments on this Recipe

My supermarket doesn't have meatless ham that is somewhat ethical, any other substitute ideas?

I didn't like the meatless ham in here. I think it would be much better without it. The sauce was really good - it's also good w/mashed potatoes.

How can I make this pure vegetarian?

I can't find meatless ham here so I made it without. It was my first time making endives and we really did not care for this dish at all.

I could not find the meatless ham in three stores, even Whole F**ds, so I used Lightlife fake bacon slices. It was pretty tasty overall, and my non-veg mom declared the bacon slices tasted enough like bacon in this recipe to fool her. The white sauce was excellent; I used Swiss cheese instead of gruyere, much cheaper. I must say it was a little rich and reheated got a little "drippy" with all the butter and cheese, but it was good and if I ever seen endives on sale I'd consider making it again.

Being a flexitarian I used (sorry all!) real ham. Never had endives before. Even my kids thought this was delish! They prefer to dip their bread in the sauce much like fondue. I did rub a garlic clove inside pot before making the sauce. Those were only two things I changed. If u can't find veg ham I suggest just leaving it out. It is just as yummy... May even be overkill on richness of this dish. Use a dash if smoked paprika for the ham flavor if you feel it needs it