Chicons au gratin
Chicons au gratin, from above
Non vegBelgium

Chicons au gratin

Endives wrapped in ham, drowned in cheese sauce and baked. Belgium's bitter sweet hug.

60 minTime
31 gProtein each
mildSpice
White gold2 chapters · 1 min read

Make it your way

Grandma's wayHam wrapped endives in cheese sauce.
The original
578kcalsame
31 gproteinsame
10 gfibresame
60minutessame

Classic chicons au gratin.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Belgian endive (witlof, chicory)8 heads
Butter20 g for braising, 30 g for sauce
Lemonjuice of 1/2
Sugar1 tsp
Cooked ham8 slices
Maida (all-purpose flour, plain flour)¼ cup
Milk2 cups
Gruyère cheesegrated (or Gouda)
Nutmega pinch
Saltto taste
White peppera pinch
Potatomashed, to serve

Method

5 steps
  1. 1Trim the endives and braise in 20 g butter with lemon juice and sugar, covered, over low heat.
  2. 2Lift out and squeeze each endive gently in a towel.
  3. 3Wrap each endive in a slice of ham and lay them snugly in a baking dish.
  4. 4Make a béchamel with the rest of the butter, flour and milk. Stir in most of the cheese and the nutmeg.
  5. 5Pour the sauce over, scatter the remaining cheese and bake at 200°C for 20 to 25 minutes.
Serve it like this

Serve straight from the dish with mashed potatoes and plenty of sauce.

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Make it a meal

What goes with Chicons au gratin: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Mashed potatoes30 min
On the side Bhindi masala35 min
To drink South Indian filter coffee20 min
Something sweet Speculoos45 min
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