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.


Unsalted butter Belgian endive Ham Kosher salt Black pepper Nutmeg Heavy cream Ham stock Gruyere cheese

Heavily butter the bottom and sides of a gratin or casserole with 3 tablespoons of the butter.

Place the endive halves cut side down atop the butter.

Tuck the julienned ham between the endive wherever possible leaving no visible bottom.

Sprinkle with Kosher salt, several grinds of black pepper, and several grinds of fresh nutmeg.

In a small bowl, whisk together the heavy cream and the chicken stock.

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


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