Belgian
👍 Beginner Friendly
35 mineasy
BelgianBrunch
Recipe Story
origins & traditionsThis traditional Belgian gratin, known as Chicons au Gratin, transforms bitter Belgian endive into a luxurious dish. The endive is first braised to reduce bitterness, then wrapped in slices of quality ham and blanketed with a rich béchamel sauce enriched with nutmeg and Gruyère cheese. Baked until golden and bubbling, this dish represents Belgian home cooking at its finest. The combination of creamy sauce, savory ham, and the unique slightly bitter note of endive creates a sophisticated flavor profile that has made this a beloved staple in Belgian households for generations. Traditionally served with boiled potatoes or crusty bread, this gratin showcases the Belgian talent for elevating simple ingredients into memorable meals.
Instructions
step by step0/11 done
Preheat oven to 375°F (190°C). Butter a 9x13 inch casserole dish.
Trim the base of each endive and remove any damaged outer leaves. Cut endives in half lengthwise.
Bring a large pot of salted water to boil. Add endive halves and blanch for 5 minutes. Drain well and gently squeeze out excess water.
Wrap each endive half with a slice of ham and arrange seam-side down in the prepared dish.
In a saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly.
Gradually add milk, whisking continuously to prevent lumps. Cook until sauce thickens, about 5-7 minutes.
Remove from heat and stir in half the Gruyère cheese, nutmeg, salt, and pepper. Adjust seasoning to taste.
Pour the béchamel sauce evenly over the ham-wrapped endives.
Sprinkle remaining cheese over the top and dot with remaining butter.
Bake for 30-35 minutes until golden brown and bubbling.
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Belgian Endive and Ham Gratin
4.1 (26)
A classic Belgian comfort dish featuring tender endive wrapped in ham, smothered in creamy béchamel sauce and topped with melted cheese. Perfect for a hearty brunch or elegant lunch gathering.
medium
1h 5m
4 servings
Ingredients
0 of 9 checked
Main Ingredients
- 5 tablespoons butter, divided
- 1/4 cups flour, all-purpose
- 2 cups milk, whole milk preferred
- 400 grams ham, thinly sliced
- 6 tablespoons cheese-parmesan, grated
Seasonings
- 1/4 teaspoons nutmeg, freshly grated
- 1 teaspoons salt, to taste
- 1/2 teaspoons black-pepper, freshly ground
Garnish
- 2 tablespoons parsley, fresh, chopped (optional)
Chef Tips
expert advice•For best results, choose firm, white endives with tightly closed leaves.
•The slight bitterness of endive is part of its charm, but blanching helps mellow it.
•You can prepare this dish a day ahead up to step 8, refrigerate, and bake when ready.
•If the sauce seems too thick, thin with a splash of milk.
•For a vegetarian version, omit the ham and add sautéed mushrooms.
•Belgian Gruyère or Comté cheese work beautifully, but aged cheddar is an acceptable substitute.
•Some Belgian cooks add a touch of lemon juice to the blanching water to keep the endives white.
•This dish pairs wonderfully with a crisp Belgian white beer or a light white wine.
