Baked Endives with Ham & Bechamel
Prep time
Cook time
Total time
Serves: 4
  • 4 large endives of uniform size
  • ¼ cup unsalted butter
  • 3 tablespoons flour
  • 1½ cups whole milk
  • 1 teaspoon salt
  • ⅛ teaspoon freshly ground nutmeg
  • 2 egg yolks
  • ¼ cup grated Parmesan cheese
  • 4 ounces Canadian bacon or good quality ham, diced
  • ½ cup Emmentaler or other Swiss cheese, grated
  1. Preheat the oven to 350 degrees F.
  2. Melt butter in saucepan over medium-high heat. Add flour and whisk 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Add the Parmesan cheese, salt and nutmeg and continue whisking until the cheese is melted and the mixture is smooth. Simmer for 5 minutes, whisking occasionally. Remove from the heat and let cool for 20 minutes. Whisk in the egg yolks and stir in the Canadian bacon. Add salt and pepper to taste.
  3. Arrange the endives single-layer in a baking dish. Pour over the bechamel-ham sauce and sprinkle the Emmentaler evenly over the top. Cover the dish with aluminum foil and bake for 35 minutes. Uncover the dish and bake for another 20 minutes until golden brown on top. Serve immediately.
  4. Serve as a side dish or a light entree with crusty bread and leafy green salad.
Recipe by The Daring Gourmet at