Chicons au Gratin
Braised Belgian endives wrapped in ham, covered with cheese sauce and baked until golden.
- prep
- 20 min
- cook
- 50 min
- total
- 1 h 10 min
- serves
- 4
- level
- medium
Chicons au gratin takes Belgian endive, braised until tender, wraps it in ham, and bakes it under a cheese sauce until golden, a dish found on home tables and brasserie menus alike.
Endive's natural bitterness is the whole point; braising it gently rather than boiling it hard keeps that character instead of washing it out.
Part of our 20 best Belgian recipes list.
method
Trim the base of the endives, and remove any bitter core with a small knife.
Melt a little butter in a wide pan, and add the endives, lemon juice, a pinch of sugar and salt. Cover and braise over low heat for 20 to 25 minutes, turning occasionally, until tender and lightly golden. Drain well.
Preheat the oven to 200°C (400°F).
Wrap each braised endive in a slice of ham, and arrange in a buttered baking dish.
Melt the remaining butter in a saucepan, whisk in the flour, and cook for a minute, then gradually whisk in the milk until smooth.
Simmer, whisking, until the sauce thickens, about 5 minutes. Season with nutmeg and salt, then stir in half the cheese until melted.
Pour the cheese sauce evenly over the ham-wrapped endives, and scatter the remaining cheese on top.
Bake for 20 to 25 minutes, until bubbling and golden on top. Serve hot.
chef's tips
- Draining the braised endives well before wrapping them in ham keeps the dish from turning watery once the sauce and oven heat are added.
- Removing the small bitter core at the base of each endive before cooking makes a real difference in how pleasant the final dish tastes.