Chicons au Gratin, also known as Endive Gratin, is a beloved Belgian dish made with Belgian endives (also known as witloof or chicons), ham, and a rich cheese sauce. This comforting dish is typically served with mashed potatoes and is perfect for a cozy meal during the colder months.
Ingredients:
- 8 Belgian endives (chicons)
- 8 slices of ham
- 2 cups grated Gruyère cheese (or any good melting cheese)
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Lemon juice (optional, for the endives)
Instructions:
- Prepare the Endives:
- Trim the ends of the endives and remove any damaged outer leaves. If the endives are large, you can halve them lengthwise.
- Steam or boil the endives in salted water for about 10 minutes until they are tender but still hold their shape. Drain well and, if desired, sprinkle with a little lemon juice to prevent browning.
- Make the Cheese Sauce:
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes to form a roux, without letting it brown.
- Gradually whisk in the milk, continuing to stir until the sauce thickens and becomes smooth.
- Add half of the grated cheese, stirring until it melts and the sauce is creamy. Season with nutmeg, salt, and pepper to taste.
- Assemble the Gratin:
- Preheat your oven to 200°C (400°F).
- Wrap each cooked endive in a slice of ham and place them in a greased baking dish.
- Pour the cheese sauce over the ham-wrapped endives, ensuring they are well covered. Sprinkle the remaining grated cheese on top.
- Bake:
- Bake in the preheated oven for about 20-25 minutes until the top is golden and bubbly.
- Serve:
- Serve the chicons au gratin hot, with a side of mashed potatoes or crusty bread to soak up the delicious cheese sauce.
This dish brings together the slightly bitter taste of endive with the savory flavors of ham and cheese, creating a warm and comforting meal that’s perfect for family gatherings.