Slow Cooker Endive and Ham Gratin with Creamy Béchamel Tips, FAQ & printable recipe

Tips for success

For a slightly more complex flavor, consider adding a teaspoon of Dijon mustard to the béchamel sauce before pouring it over the endives. The acidity of the mustard cuts through the richness of the cheese and cream, providing a brighter finish to the dish.

Additionally, ensure the endives are thoroughly dried after washing, as excess water can dilute the béchamel and result in a thin, watery sauce. Proper preparation ensures the flavors remain concentrated and the final texture stays velvety and rich.

If you prefer a browned top, you can transfer the cooked gratin to an oven-safe dish and place it under a broiler for 2 to 3 minutes before serving. Keep a close watch during this step, as the cheese can go from perfectly golden to burned in seconds. This optional finishing step provides a pleasant textural contrast to the soft, braised endives and creamy sauce. Use this only if a crispy, golden-brown crust is desired, as the slow cooker alone will not produce this effect.

Variations

• Herb-Infused Gratin: Stir one tablespoon of fresh chopped thyme or parsley into the béchamel sauce before pouring it over the endives for a fresh, aromatic lift that complements the earthy endives.
• Bacon-Wrapped Variation: Substitute the ham slices with thinly sliced bacon. Wrap the endives and cook as directed; the smoky flavor of the bacon adds a deeper, more robust profile to the creamy sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the food is cooled within 2 hours of cooking before placing it in the refrigerator.

Freezer

Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a microwave-safe dish on medium power until heated through, or in a preheated oven at 350°F (175°C) until bubbling.

Store any leftovers in an airtight container in the refrigerator to maintain freshness. The gratin can be kept for up to three days. When storing, ensure the container is sealed tightly to prevent the sauce from absorbing other odors in the fridge.

For longer storage, the gratin can be frozen, though the texture of the endives may change slightly upon thawing. Always allow the dish to cool completely to room temperature before transferring it to the refrigerator or freezer to ensure food safety and quality.

This dish is an excellent candidate for making ahead. You can assemble the entire gratin in the slow cooker insert, cover it, and keep it in the refrigerator for up to 24 hours before cooking. When ready to serve, simply place the insert into the slow cooker and add an extra 30 minutes to the cooking time to account for the cold temperature of the ingredients. This makes it a stress-free option for hosting or planning meals in advance without compromising the final quality of the dish.

Serving ideas

Serve the gratin directly from the slow cooker for a casual, communal feel, or carefully transfer portions to individual plates using a wide spatula to keep the endives intact. It pairs beautifully with a simple side salad of peppery arugula or a crusty piece of French bread to soak up the creamy béchamel sauce.

The warmth of the dish makes it particularly suitable for cool evenings, providing a hearty and comforting experience that satisfies the palate with its blend of textures and classic flavors.

Consider serving this dish as a main course for a light dinner, complemented by a glass of crisp white wine that matches the richness of the cheese and sauce. The presentation should highlight the golden, melted cheese and the tender, ham-wrapped endives.

Because the dish is rich, small portions are often satisfying, making it an ideal choice for a multi-course meal or a relaxed dinner at home. Ensure the gratin is served while still warm to enjoy the full depth of the creamy, cheesy sauce and the delicate, tender endives.

Frequently asked questions

Recipe card

Slow Cooker Endive and Ham Gratin with Creamy Béchamel

Prep 10 minCook 3 hRest 5 minTotal 3 h 15 minServes 4

Ingredients

• 8 heads endives
• 8 slices ham
• 1 cup shredded emmental cheese
• 1/8 tsp ground nutmeg
• 1 cup béchamel sauce, store-bought or made ahead

Instructions

1. Wrap each head of endive tightly in a slice of ham. Carefully place the ham-wrapped endives into the bottom of the slow cooker insert, arranging them in a single layer if possible to ensure even cooking throughout the process.
2. Sprinkle the shredded emmental cheese evenly over the top of the wrapped endives. Dust the ground nutmeg over the cheese layer, then pour the béchamel sauce carefully over the entire assembly to coat the contents thoroughly.
3. Cover the slow cooker and cook on low for 3 hours. Once the cheese is melted, bubbly, and the endives are tender, turn off the heat. Let the gratin rest for 5 minutes before serving directly from the cooker to maintain the structure.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

18.5 g

Carbohydrates

12 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.