Endive Gratin With Ham And Smoked Gruyere

This endive and ham casserole is a spin on a French classic wildly popular here in Charleston, South Carolina related to our Huguenot history.

Ham casserole recipes abound, whether diced into au gratin potatoes or chopped into a ham noodle casserole. This recipe for a leftover ham casserole is a bit different; more refined and very chic.

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Ingredients

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[{"selector":"#anim-6ec949cb-5c6e-47a6-9437-2c8c3f40aa1b","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-17ad0601-de82-4a9b-8251-317c173c5d29","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-77762f57-8c96-4b16-89d5-8138848bdc98","keyframes":{"transform":["translate3d(-125.73529%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heavily butter the bottom and sides of a gratin or casserole with 3 tablespoons of the butter. Get Recipe

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[{"selector":"#anim-7f3753ae-9b76-4058-bb0c-3dbd9ce459ee","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bc29b710-91cc-4d6d-8cd0-fd1b514096f7","keyframes":{"transform":["translate3d(0px, -112.9376%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2e1c8806-006e-4ebd-a465-cc564800a0e2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f8ef86f5-d063-43b8-8948-bc07df8e86d9","keyframes":{"transform":["translate3d(-115.45741%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Tuck the julienned ham between the endive wherever possible leaving no visible bottom. Get Recipe

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[{"selector":"#anim-6c16a4c2-1bde-40c9-a0b8-9c2fafac6c44 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(1.6806977234613427%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":3000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] In a small bowl, whisk together the heavy cream and the chicken stock. Get Recipe

In a large sauté pan, melt the remaining 2 tablespoons of butter.

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