Escarole Oven Dish With Ham And Cheese


Easy escarole oven dish with ham and cheese, or without the ham for a vegetarian version. Delicious dish with bechamel sauce and crunchy cheese on top.

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Escarole oven dish with ham and cheese
Veronique van Ohmydish

Made by Véronique

Published at 2016-07-30, this recipe is for 4 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 03-03-2021

45 minutes 4 people Main course
Escarole oven dish with ham and cheese


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  • 1 kg fresh escarole
  • 200 gram diced ham
  • 300 gram grated cheese (we've used Gouda and old cheese)
  • 50 gram butter
  • 60 gram all-purpose flour
  • 750 ml milk
  • 2 bay leaves
  • 2 tablespoons curry powder
  • pepper and salt to taste
  • 1 large onion
  • 3 garlic cloves
  • olive oil
Escarole oven dish with ham and cheese ingredients
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Kitchen equipment

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  • large bowl
  • salad spinner
  • cutting board & chef's knife
  • large skillet
  • colander
  • large oven dish
  • oven
  • 2 medium-sized pans
  • wooden skewer
  • whisk

Escarole Oven Dish With Ham And Cheese

45 minutes 4 people Main course

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Preparation -- 15 minutes

The escarole we used came from our kitchen garden, therefore it was super fresh but there was a lot of sand in it. Rinse the escarole very well and make sure it's dried using the salad spinner. Chop the escarole in thin pieces and set aside.

Peel the onion and garlic cloves and chop them as fine as possible. Heat a little bit of olive oil in the large skillet and saute the onion and garlic for about 2 minutes. Add the escarole little by little, you'll notice you can add the next batch very soon.

Add the curry powder and diced ham and season with pepper and salt. Place the cooked escarole in a colander, to get rid of most of the moisture so the oven dish won't be too mushy.  

Escarole oven dish with ham and cheese
Escarole oven dish with ham and cheese

Finishing the escarole oven dish with ham and cheese -- 30 minutes

Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Now we're going to create a bechamel sauce, with the addition of cheese.

Melt the butter in one of the medium-sized pans and wait until the bubbles have disappeared, the butter shouldn't be browned at all. Add the flour all at once and stir well with a wooden spoon.  

Let it cook for a few minutes, otherwise, the sauce will taste a bit like flour. The butter and flour mixture is called a roux and is used as a thickening agent. Let the roux cool off a bit.

Meanwhile, heat milk and bay leaves in the second medium-sized pan, don't let it come to a boil. As soon as the milk is hot enough, add it little by little to the roux. Keep on mixing with a whisk to prevent it from creating lumps and burning.

After only a few minutes, you'll notice the sauce is thickening. Stir in a large handful of cheese and season with pepper and salt. Divide the escarole over the oven dish and then divide the bechamel sauce equally over the top.

Finish it off with the rest of the cheese and bake in the oven for about 20 minutes, or until the cheese is beautifully golden brown. Try this amazing and simple oven dish with plain cooked pasta, delicious! enjoy!  

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