Entree: Belgium – Central Culinary Region – Chicons au Gratin (Belgian braised endives wrapped in ham, topped with béchamel and melted cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 6 large Belgian endives (chicons)
- 1 tbsp (15 ml) lemon juice
- 8 slices cooked ham, about 8 oz (225 g)
- 8 oz (225 g) Gruyère cheese, grated
- 4 tbsp (57 g) unsalted butter
- 4 tbsp (30 g) all-purpose flour
- 2 cups (480 ml) whole milk, warmed
- 1/4 tsp (0.5 g) freshly grated nutmeg
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- 1 tbsp (15 g) Dijon mustard (optional, for the béchamel)
- 1 tbsp (15 ml) melted butter or oil for the baking dish

Instructions

1. Preheat oven to 375°F (190°C). Trim the stem ends of the endives and remove any damaged outer leaves. In a large saucepan, place the endives standing upright, add enough water to come two-thirds up the sides, and stir in the lemon juice. Bring to a simmer, cover, and cook gently for 12–15 minutes until tender when pierced. Drain and let cool slightly.
2. Meanwhile make the béchamel: melt 4 tbsp (57 g) butter in a medium saucepan over medium heat. Whisk in 4 tbsp (30 g) flour and cook, stirring, 1–2 minutes without browning. Gradually whisk in warmed 2 cups (480 ml) milk until smooth. Simmer gently, stirring, until slightly thickened, 4–6 minutes. Stir in nutmeg, salt, pepper, and Dijon mustard if using. Taste and adjust seasoning.
3. Wrap each drained endive with 1–2 slices of ham so they are entirely enclosed. Place the wrapped endives seam-side down in a lightly buttered 9x13-inch (or similar) ovenproof baking dish.
4. Pour the béchamel evenly over the ham-wrapped endives and sprinkle the grated 8 oz (225 g) Gruyère cheese across the top. Dot with the 1 tbsp (15 ml) melted butter if desired for extra browning.
5. Bake in preheated oven until the sauce is bubbling and the top is golden brown, about 20–25 minutes. If you prefer a deeper gratin, finish briefly under a hot broiler for 1–2 minutes—watch carefully to avoid burning.
6. Let rest 5 minutes before serving. Serve hot, spooning some sauce over each portion.