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Millefeuille Gratin with Endive, Ham and Gruyère AOP

Gourmet comfort food, ideal for entertaining.

  • Main course
  • Recipes
Preparation time Approx. 30 minutes
Cooking time Approx. 30 minutes
Total time Approx. 60 minutes

Ingredients

Makes 4 servings
To braise the endives
4 endives
2 slices of boiled ham, trimmed and cut into 5-mm cubes
150 g vegetable stock
Pinch of sugar
Mornay sauce
50 g butter
50 g flour 
50 g semi-skimmed milk 
50 g pouring cream 
20 g egg yolk (1 egg) 
150 g Le Gruyère AOP, grated 
1 lemon
Nutmeg
Fleur de sel 
Freshly ground pepper 
Espelette pepper 

Preparation

  1. Braised endive

    1. In a pan, bring the vegetable stock to a gentle simmer and braise the endive for about 20 minutes. 
       
    2. Reduce the remaining stock until you are left with about 2 tbsp liquid. Put this to one side. 

  2. Mornay sauce

    1. Melt the butter over a low heat and add the flour. 
       
    2. Mix these to form a roux before adding the milk and cream. Cook until the sauce is smooth and silky. 
       
    3. Now add the grated Gruyère AOP, the juice of half a lemon and the egg yolk. Season with salt, pepper and nutmeg to taste. Tightly cover with clingfilm and keep at room temperature. 
       
    4. Cut each endive in half, remove the center and add a first layer of Mornay sauce. Sprinkle this with diced ham and cover everything with more sauce. Repeat this operation for each ½ endive. 
       
    5. Under a preheated grill, briefly brown the assembled dish, dust with Espelette pepper and serve immediately.

  3. Tips for this recipe 

    • To make the dish even more special, use the stock reduction to dress the plates just before serving