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Endives au gratin

Mashed potato


Total: 50 min


15 min


35 min


4 servings
  • 4 Endive
  • 320 g potato
  • 4 Ham slices
  • 40 g Wheat flour (patent)
  • 40 g Butter
  • 600 mL Milk, 2%
  • 60 g Grated cheese
  • 2 pinch nutmeg
  • 4 pinch Salt
  • 4 pinch Pepper


  • Preheat the oven to 350 °F.
  • Prepare the béchamel sauce: melt the butter in a saucepan and add the flour.
  • After a few seconds, gradually pour in 500 ml of cold milk while stirring constantly for 10 minutes over low heat.
  • When the béchamel thickens and tends to stick, pour in a little more milk. Season with salt and pepper.
  • Wrap each endive in a ham slice and place in a lightly buttered gratin dish.
  • Coat with béchamel sauce and sprinkle with grated cheese.
  • Bake for 35 minutes.
  • In the meantime, prepare the mashed potato.
  • Peel, wash and cut the potatoes into pieces.
  • Cook in a large volume of salted water for 20 minutes until a knife enters easily into the potato pulp.
  • Mash with a fork; gradually pour in 100 ml of warm milk until the desired consistency.
  • Add a pinch of nutmeg, salt and pepper.
  • Serve the endives au gratin along with the mashed potato.

Recipe tips

  • Complete this meal by adding a fruit as dessert or raw vegetables as a starter.