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Endive gratin with Etivaz AOP and speck – a delicious dish!


  • 250g grated Etivaz AOP
  • 8 endives
  • 8 thin slices of speck ham
  • 1 cube of chicken stock
  • Juice of 1 lemon
  • 1 garlic clove
  • 50cl heavy cream
  • 60g butter
  • 60g flour
  • 1 pinch of nutmeg
  • Salt and pepper
  • 1 drop of white wine


  1. Pluck the endives and remove the stems. Heat olive oil and crushed garlic in a pan. Gently fry the endives. When they start to turn golden, add a small amount of white wine to keep the pan moist. Cook until golden and the moisture has evaporated.
  2. Preheat the oven to 180°C. Melt the butter in a large saucepan. Add the cream and chicken stock. Stir the flour constantly to prevent lumps. Cook for a few minutes over low heat, stirring occasionally.
  3. Once thickened, add the nutmeg and most of the grated Etivaz AOP (reserve some for gratin) and cook for 2-3 minutes until the Etivaz AOP is completely melted. Salt and pepper to taste. Remove from heat.
  4. Wrap each endive in a slice of speck ham and arrange them in the baking dish. Pour the sauce over them and sprinkle with grated Etivaz AOP. Bake for about 20 minutes until golden.


Serve as a main dish with rice, baked potatoes, or as a side to roasted meat.