Sides
Chicons au Gratin
Ingredients
- - 8 heads Belgian endive (chicons) (8 heads)
- - 8 Cooked ham slices (8 slices)
- - 50 g Unsalted butter (3½ tbsp)
- - 50 g Plain flour (1/3 cup + 1 tbsp)
- - 500 ml Whole milk (2 cups)
- - 150 g Gruyère cheese, grated (1½ cups)
- - 2 g Ground nutmeg (1/2 tsp)
Method
- Trim the base of each endive and remove the small conical core. Simmer in salted water for 15–20 minutes until tender; drain very well, pressing gently to remove excess liquid.
- Wrap each endive in a slice of ham and arrange in a buttered baking dish.
- Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute.
- Gradually whisk in the milk until smooth and thickened, then season with nutmeg, salt and pepper.
- Pour the béchamel evenly over the wrapped endives and scatter with grated cheese.
- Bake at 200°C (400°F) for 20–25 minutes until golden and bubbling. Serve hot.
Introduction: Belgian endive wrapped in ham and baked under a blanket of béchamel and cheese, chicons au gratin is a
much-loved home-style side (or light main) that balances the endive's gentle bitterness against rich, savoury
dairy.
Cultural Background: Belgian endive wrapped in ham and baked under a blanket of béchamel and cheese, chicons au gratin is a
much-loved home-style side (or light main) that balances the endive's gentle bitterness against rich, savoury
dairy.
Tips: Draining the boiled endive thoroughly is essential, or the gratin will turn watery. Adding the core removal step before boiling reduces bitterness noticeably.
Variations: Vegetarian version: omit ham and add a thin layer of sautéed mushrooms instead. Add a spoon of mustard to the béchamel for extra depth.
Vegetarian/Vegan: A vegetarian variation using sautéed mushrooms in place of ham is included above.
Storage: Refrigerate for up to 2 days in an airtight container.
Reheating: Reheat covered in an oven at 180°C (350°F) for 15–20 minutes until hot throughout.
Nutrition: Per serving: approx. 340 kcal, 18g protein, 21g fat, 18g carbohydrate, 8g sugar.
FAQs:
Q: Why is my gratin watery?
A: This is almost always due to insufficient draining of the boiled endive — press gently with the back of a spoon before wrapping.
Q: Can I prepare this ahead and bake later?
A: Yes, assemble up to a day ahead, refrigerate, and bake just before serving, adding a few extra minutes to the baking time.