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Chicons au Gratin

Name: Chicons au Gratin
Total time: 60 min
Yield: Serves 4
Cuisine: Belgium
Ingredients: 4 Belgian Endive; 4 Ham; 40g Butter; 3 tbsp All-purpose flour; 400ml Milk; 100g Gruyere Cheese; A pinch Nutmeg; 1 tsp Lemon juice; 1/2 tsp Salt; A pinch Black Pepper

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Endive wrapped in ham and baked with béchamel and cheese — a Belgian winter home gratin.

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📖 The Story Behind This Dish

Chicon is the Belgian word for endive (chicory). Its cultivation method is said to have been discovered near Brussels in the 19th century, and it's Belgium's signature winter vegetable. This gratin of boiled endive rolled in ham, covered in béchamel and cheese, and baked is a winter home classic served with mashed potato.

🌆 Where it's eaten: At a weekday winter dinner, a golden gratin comes out of the home oven and the gentle bitterness of endive and the aroma of cheese fill the table.

🥕 Ingredients (serves 4)

Belgian Endive 4
Ham 4
Butter 40g
All-purpose flour 3 tbsp
Milk 400ml
Gruyere Cheese 100g
Nutmeg A pinch
Lemon juice 1 tsp
Salt 1/2 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Boil the whole endives for 15 minutes in water with lemon juice and a pinch of salt, then squeeze out the water well.
Melt butter in a pan, cook the flour, and gradually add the milk to make a thick sauce.
Add half the cheese, the nutmeg, salt, and pepper to the sauce.
Roll the endives in ham and arrange in an ovenproof dish.
Pour over the sauce and scatter with the remaining cheese.
Bake at 200°C for 20–25 minutes until browned.

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