Name: Chicons au Gratin Belgian Endive with Ham and Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large Belgian endives (chicons); 4 slices Cooked ham, thick slices; 3.5 tbsp Unsalted butter; 0.4 cup All-purpose flour; 2 cups Whole milk; 1.5 cups Gruyère cheese, grated; 1 tsp Lemon juice; 0.25 tsp Ground nutmeg; 1 pinch Granulated sugar

"Experience the ultimate Belgian comfort food with this decadent Chicons au Gratin. Tender, braised endives are wrapped in savory ham and smothered in a rich, nutmeg-scented béchamel sauce, then baked until golden and bubbly."

1 Ingredients

Qty	Item
4 large 800 g	Belgian endives (chicons)
4 slices 200 g	Cooked ham, thick slices
3.5 tbsp 50 g	Unsalted butter
0.4 cup 50 g	All-purpose flour
2 cups 500 ml	Whole milk
1.5 cups 150 g	Gruyère cheese, grated
1 tsp 5 ml	Lemon juice
0.25 tsp 1 g	Ground nutmeg
1 pinch 1 g	Granulated sugar

2 Instructions

Prepare the endives by removing any damaged outer leaves and trimming the bottom. Use a small knife to cut a shallow cone out of the base to remove the bitter core.

Place the endives in a large pan with an inch of water, lemon juice, a pinch of salt, and sugar. Cover and simmer for 15-20 minutes until tender. Drain thoroughly and squeeze out as much excess liquid as possible.

Prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes without browning. Gradually whisk in the milk until the sauce thickens and is smooth.

Remove the sauce from heat. Stir in half of the grated Gruyère, nutmeg, salt, and pepper until the cheese has melted.

Wrap each cooked and drained endive tightly in a slice of ham. Place them seam-side down in a buttered baking dish.

Pour the cheese sauce evenly over the ham-wrapped endives. Sprinkle the remaining Gruyère cheese on top.

Bake in a preheated oven at 200°C (400°F) for 15-20 minutes, or until the top is golden brown and the sauce is bubbling. Serve hot.

·
Squeeze the endives very well after braising; if they are too wet, they will water down your béchamel sauce.
·
A pinch of sugar in the braising water helps balance the natural bitterness of the chicons.
·
If you want a crispier top, finish the dish under the broiler for the last 2 minutes.
·
Using a high-quality, slightly smoky ham adds another layer of complexity to the dish.

? Frequently Asked Questions

Can I use a different cheese?

Yes, while Gruyère is traditional, you can use Emmental, Comté, or even a sharp white cheddar.

How do I make this ahead of time?

You can assemble the entire dish, cover it, and keep it in the fridge for up to 24 hours. Increase the baking time by 10 minutes if cooking directly from the fridge.

Is there a way to make it less bitter?

Removing the core at the base is essential, as that is where the bitterness is concentrated. Modern endives are less bitter than older varieties.

Can I use leeks instead of endives?

Yes, leeks make an excellent alternative. Simply clean and steam the white and light green parts before wrapping them in ham.

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