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Belgian Chicons Au Gratin (Endives Au Gratin)

There’s something truly magical about the way simple ingredients can transform into a dish that warms you from the inside out. I remember the first time I tasted Chicons au Gratin. It was in a small, family-run bistro in Brussels. The slightly bitter endives, mellowed by the creamy béchamel and the salty ham, were a revelation. Each bite was a comforting embrace, a reminder of the power of simple, honest cooking, and a promise of cozy evenings ahead. This dish isn’t just about sustenance; it’s about savoring life’s simple pleasures.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Dietary Type: Comfort Food

Ingredients

4 endives
4 slices of ham (not too thick, but not too thin)
4 tablespoons butter, divided
2 tablespoons flour
2 cups milk
2 cups grated Swiss cheese
Salt, to taste
Pepper, to taste
1 pinch nutmeg (optional)

Equipment Needed

Large saucepan
Rectangular baking dish
Slotted spoon
Whisk

Instructions

Begin by preparing the endives. Cut off the bottom part of each endive. This helps remove some of the bitterness.
In a large saucepan, bring a generous amount of salted water to a boil. Carefully add the endives and boil them until they are tender. This usually takes about 15-20 minutes. Test for doneness by piercing an endive with a fork; it should be easily pierced.
While the endives are boiling, prepare the béchamel sauce. In a separate saucepan, melt 2 tablespoons of butter over medium heat.
Once the butter is melted, add the flour and stir constantly with a whisk to create a roux. Cook the roux for about 1-2 minutes, stirring continuously, until it’s smooth and pale golden. This step is crucial for a lump-free sauce.
Gradually add the milk, a little at a time, whisking constantly to prevent lumps from forming. Continue adding milk and whisking until all the milk is incorporated and the sauce is smooth.
Cook the sauce over medium heat, stirring frequently, until it thickens. This should take about 5-7 minutes.
Remove the saucepan from the heat and stir in the grated Swiss cheese. Season with salt, pepper, and nutmeg (if using). Taste and adjust seasonings as needed. The sauce should be rich, creamy, and well-seasoned.
Once the endives are tender, drain them well using a slotted spoon. Gently squeeze out any excess water.
Wrap each cooked endive in a slice of ham.
Arrange the ham-wrapped endives in a rectangular baking dish.
Pour the prepared béchamel sauce evenly over the rolled endives.
Sprinkle the remaining grated Swiss cheese generously over the sauce.
Dot the top with the remaining 2 tablespoons of butter. Cut the butter into small pieces for even distribution.
Place the baking dish under the broiler and broil until the top is golden brown and bubbly. This usually takes about 3-5 minutes. Watch carefully to prevent burning.
Remove from the broiler and let it cool slightly before serving.

Expert Tips & Tricks

To minimize the bitterness of the endives, soak them in cold water for about 30 minutes before boiling.
If you don’t have Swiss cheese, Gruyère or Emmental cheese are excellent substitutes.
For an extra layer of flavor, add a tablespoon of Dijon mustard to the béchamel sauce.
Prepare the béchamel sauce ahead of time and store it in the refrigerator until needed. Reheat gently before using.
If the sauce becomes too thick, add a little extra milk to thin it out.
To avoid burning the cheese under the broiler, move the dish to a lower rack if it’s browning too quickly.

Serving & Storage Suggestions

Chicons au Gratin is best served warm, straight from the oven. It’s a wonderful main course or side dish, especially during the colder months. Serve it alongside mashed potatoes (Belgian-style, with a touch of nutmeg), a green salad, or crusty bread to soak up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through and bubbly, about 15-20 minutes. You can also reheat it in the microwave, but the texture may be slightly different. Freezing is not recommended as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	541.8 kcal	N/A
Calories from Fat	327 g	60%
Total Fat	36.4 g	55%
Saturated Fat	21.4 g	107%
Cholesterol	112 mg	37%
Sodium	619.6 mg	25%
Total Carbohydrate	29.1 g	9%
Dietary Fiber	16 g	64%
Sugars	2 g	N/A
Protein	28.9 g	57%

Variations & Substitutions

Vegetarian: Omit the ham for a vegetarian version. Consider adding sautéed mushrooms or spinach for added flavor and texture.
Gluten-Free: Ensure the flour used for the béchamel sauce is a gluten-free blend.
Dairy-Free: Use a plant-based milk alternative (such as almond or soy milk) and a dairy-free cheese substitute.
Spicy: Add a pinch of red pepper flakes to the béchamel sauce for a touch of heat.
Cheese Variations: Experiment with different types of cheese, such as Gouda, Parmesan, or a mix of your favorites.

FAQs (Frequently Asked Questions)

Q: Can I prepare this dish in advance?
A: Yes, you can prepare the endives, ham, and béchamel sauce ahead of time. Assemble the dish just before baking.

Q: How do I prevent the béchamel sauce from being lumpy?
A: Whisk the flour and butter together thoroughly to create a smooth roux, and add the milk gradually, whisking constantly.

Q: Can I use pre-shredded cheese?
A: While you can, freshly grated cheese melts more smoothly and has a better flavor.

Q: Is it necessary to boil the endives before baking?
A: Yes, boiling the endives helps to soften them and reduce their bitterness.

Q: How do I know when the dish is done?
A: The top should be golden brown and bubbly, and the sauce should be heated through.

Final Thoughts

Chicons au Gratin is more than just a recipe; it’s a culinary hug. This dish has the power to evoke feelings of comfort, warmth, and nostalgia. Don’t be intimidated by the slightly bitter endives – they transform beautifully with the creamy sauce and salty ham. I encourage you to try this recipe, experiment with different variations, and make it your own. Share your creations and feedback, and let’s spread the joy of this classic Belgian dish! Pair it with a crisp white wine or a Belgian beer for the ultimate experience. Bon appétit!

Belgian Chicons Au Gratin (Endives Au Gratin) Recipe