Dutch Endive and Ham Gratin (Witlof met Ham)

About This Recipe

Witlof met ham is one of the Netherlands' most enduring comfort dishes, built around witlof (Belgian endive), a slightly bitter chicory grown in darkness to keep it pale and tender. The endive is braised first until soft, wrapped in a slice of ham, then baked under a classic béchamel sauce topped with grated cheese until the top turns golden and bubbling — a dish that turns a somewhat bitter vegetable into rich, comforting home cooking. The technique that matters most is properly braising the endive beforehand so it's tender enough to wrap without breaking, while also mellowing some of its natural bitterness before it's baked further under the sauce. A well-made béchamel, thickened just enough to coat a spoon without being gluey, is what ties the ham and endive together into something greater than the sum of its parts. It's standard Dutch weeknight fare found on nearly every home-cooking website and family table across the country, valued as a reliable, comforting way to use both endive and thinly sliced ham together in one satisfying dish.

Ingredients

Serves 4

• 8Belgian endive(witlof)
• 8 slicescooked ham
• 3 tbspbutter(for béchamel)
• 3 tbspflour
• 2.5 cupsmilk
• 0.25 tspground nutmeg
• 1 tspfine sea salt
• 0.25 tspwhite pepper
• 1.5 cupsgrated gouda(or other melting cheese)
• 1 tbsplemon juice

Instructions

1. 1

   Braise the endive

   Trim the endive base and cut out the bitter core. Simmer in salted water with lemon juice for 12-15 minutes until tender. Drain well and pat dry.

2. 2

   Make the béchamel

   Melt butter in a saucepan, whisk in flour and cook 1 minute. Gradually whisk in milk until smooth, then simmer until thickened, about 6-8 minutes. Season with nutmeg, salt and white pepper.

3. 3

   Wrap the endive

   Wrap each braised endive in a slice of ham and place in a baking dish.

   Pat the endive dry before wrapping so excess water doesn't thin out the sauce during baking.

4. 4

   Add the sauce

   Pour the béchamel evenly over the ham-wrapped endive, then scatter with two-thirds of the cheese.

5. 5

   Bake

   Bake at 200°C (400°F) for 20-25 minutes until golden and bubbling.

6. 6

   Finish and serve

   Scatter remaining cheese over the top in the last 5 minutes if a thicker crust is desired. Serve hot with mashed potato.

Variations

• •

  Add a thin layer of mustard inside the ham wrap for extra tang.

• •

  Use a sharper aged gouda for a more pronounced cheese flavor.

• •

  Add cooked, crumbled bacon on top for extra smokiness alongside the ham.

Storage

Refrigerate up to 3 days. Reheat covered in a 160°C oven until warmed through; the béchamel can separate slightly if microwaved on high.

Frequently Asked Questions