Braised Endive with ham and Gruyère

Braised Endive with ham and Gruyère
  • 15

    min prep time
  • 1h30

    min cook time
  • 4-6



  • 5 tbsp unsalted butter
  • ¼ cup sugar
  • 3 ½ tbsp salt
  • 8 large yellow endive, trimmed
  • 240g thinly sliced ham (French, Black Forest, etc.)
  • 1 jar Stefano Alfredo sauce
  • 1 ½ cup (6 oz)  grated Gruyère cheese
  • Salt and freshly ground pepper to taste




  1. In a large pot, combine the butter, sugar, salt and 10 ½ cups of water. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender when pierced with a knife. This will take about 45 minutes.
  2. Preheat the oven to 400F.
  3. Transfer the endive to paper towels to drain them of any excess liquid. Reserve 1 ¼ cups of the cooking liquid.
  4. Once the endives have cooled enough to handle, squeeze out as much liquid as possible from them.
  5. Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish large enough so that all of the endive snugly fit with no space between them.
  6. Pour Alfredo sauce over the endives and spread to cover them evenly. Sprinkle with the Gruyere evenly.
  7. Place the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. Serve hot.

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