Carrot, endive and potato gratin

portions Number of servings: 4


  • 2 endives
  • 400 g firm-fleshed potatoes
  • 1 garlic clove
  • 400 g carrots
  • 400 g cooked ham, cut into very thin slices
  • 60 g grated cheese
  • 250 ml cream
  • 250 ml milk
  • 2 tbsp. mustard
  • 3 tbsp. chopped parsley
  • Pepper and salt
  • 4 mini casserole dishes


Preheat the oven to 350 °F.

Peel the potatoes and clean the carrots. Cut them into thin and even slices.

Finely chop the endives. Rub the individual casserole dishes with a garlic clove before buttering them. Place interspersed slices of endives, carrots and potatoes in the dishes in the manner of tiles. Mix the cream, milk, mustard and parsley, and season to taste with salt and pepper. Pour the mixture on the slices. Cover with grated cheese and bake for 30 to 35 minutes in the preheated oven.

Take out of the oven and garnish with thin slices of cooked ham.