Classic Belgian endive with ham and cheese from the oven | The One Pan Show

A classic with a spicy twist from The One Pan Show

Endive with ham and cheese has been a favorite in Dutch cuisine for generations. Adding The One Pan Show gives this classic dish just a bit more depth. The spice mix, including onion, garlic, thyme, bay leaf and nutmeg, pairs perfectly with the mild, slightly bitter taste of endive and the creamy cheese sauce. 

Preparation time: 45 minutes
Servings: 4 people
Difficulty: Easy

Ingredients

• 8 heads of endive
• 8 slices of cooked ham
• 150 g grated matured cheese
• 25 g butter
• 25 g flour
• 300 ml semi-skimmed milk
• 2 teaspoons The One Pan Show
• Freshly ground black pepper
• Pinch of salt (optional)
• Fresh parsley, finely chopped

Preparation

1. Preheat the oven to 200 °C.
2. Bring a pot of water to a boil and cook the endive for 5 to 6 minutes. Then drain well and pat the heads dry with kitchen paper.
3. Meanwhile, melt the butter in a saucepan. Add the flour and stir for one minute. Pour the milk in little by little while stirring until a smooth sauce forms.
4. Add 2 teaspoons The One Pan Show and stir well. Season with black pepper and, if desired, a small pinch of salt.
5. Wrap each head of endive in a slice of ham and place them side by side in a greased baking dish.
6. Pour the spiced sauce over the endive and sprinkle the grated cheese on top.
7. Bake for 20 to 25 minutes in the oven until the cheese is golden brown and bubbling.
8. Garnish with fresh parsley and serve immediately.

Nice with

• Creamy mashed potatoes
• Boiled small potatoes
• Roast potatoes
• A fresh green salad

Tip

For extra flavor, you can sprinkle a tablespoon of Parmesan cheese over the grated cheese before gratinating. This creates an extra crispy crust. Not sure how to prepare endive best? First check out our blog Cooking endive: 5 ways to prepare endive. There you can read all about ideal cooking times, preparing in the airfryer, oven and frying pan, and discover which herbs suit endive best.

Frequently asked questions

1. Can I pre-cook the endive?

Yes. You can pre-cook the endive a day in advance and store it in the refrigerator. That way the casserole will be on the table quickly the next day.

2. Can I make this recipe vegetarian?

Certainly. Omit the ham or replace it with grilled eggplant or zucchini. The combination with The One Pan Show still works excellently.

3. How do I prevent the casserole from becoming watery?

Let the cooked endive drain well and pat the heads dry before placing them in the baking dish.

4. Can I freeze the casserole?

Yes. Let the dish cool completely and then freeze it for up to three months.

5. Why does The One Pan Show go so well with endive?

The mix contains classic herbs such as onion, garlic, thyme, bay leaf and nutmeg that are traditionally used in casseroles and pair perfectly with the flavors of endive, ham and cheese.