This is a sponsored post of the best kind: Mama Earth is a company I have using for a number of years so I’m thrilled to be partnering with them over the next couple of months to highlight different aspects of their local/ organic food delivery service.
When I saw (Belgian) endives over on Mama Earth Organics last week, I snapped them up. I love me some bitter leafy veggies (radicchio is also a favourite) and Belgian endives are a particular fave. I lived in Belgium for a year as an exchange student when I was 17 and this is where I was first introduced to “chicons” as they are known there. I was lucky enough to have a host mother who prepared lunch for me and my host sisters every day and this was one of her specialties. Never mind that at 17 I’d never heard of, let alone eaten chicons/ endives, this was a dish with some kind of creamy cheese sauce and some ham – I was all in.
It’s not a difficult dish to prepare but there are a few different elements. You could prep both the endives and Mornay sauce (Béchamel with cheese, typically Gruyère) in advance and just assemble and bake on the night you want to eat. It’s also a great dish reheated – leftovers make an excellent “not sad” desk lunch! I’ve made a lighter version of this dish before (replacing some of the milk in the Mornay sauce with Greek yoghurt – which works well) but this weekend with temperatures hovering in the -30˚C range, I wanted the real deal!
How to make endives au gratin
1. Braise your endives.
2. Make your Mornay sauce.
Basically this is a béchamel sauce (flour/ butter/ milk) with cheese added at the end. Typically it’s gruyère but in the spirit of using what I have on hand, this version used a little grated cheddar…
… and set them snugly in a baking dish
4. Cover the ham-wrapped endives in the Mornay sauce…
Looks like a lot of sauce but this is how it’s meant to be!
It really couldn’t be simpler!
Prepare the endives For the Mornay sauce: To assemble As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the endives:
For the Mornay sauce:
Prepare the endives
For the Mornay sauce:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Try Mama Earth Organics for yourself – with $50 off your first order!
That’s right – from now through the end of February, use the promo code MAMAMARDI50 at checkout for $50 off your first delivery! So go on, give it a try (and let me know if you do!).
Disclosure: I have been compensated in kind by Mama Earth Organics in exchange for for sharing my weekly deliveries on social media. I have not received financial compensation for these posts and they have not been reviewed by Mama Earth prior to publication. All opinions are my own (we’ve been using the service for a number of years so I can vouch for it!).
Please note: This recipe contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!