Traditional Belgian Chicons au Gratin with Ham and Cheese Sauce
Whole Belgian endives gently braised, drained very well, wrapped in ham and baked beneath nutmeg-scented béchamel and Gruyère.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Trim the endives and remove only the hard base without separating the leaves.
- 2
Braise them whole with butter, water and a pinch of salt, covered, until tender; uncover to evaporate liquid.
- 3
Drain and press the endives gently so they cannot water down the gratin.
- 4
Make a pale roux, whisk in milk and simmer to a béchamel; season with nutmeg and melt in half the cheese.
- 5
Wrap each whole endive in ham, arrange seam-side down, cover with sauce and remaining cheese.
- 6
Bake at 400°F (200°C) until bubbling and deeply golden.
Cook notes
Tips
Thorough draining is the decisive step.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate up to 3 days and reheat in the oven.
Substitutions
- Use another good melting alpine cheese if Gruyère is unavailable.
What to Serve With
- Mashed potatoes
Common Mistakes
- Dicing the ham and endive loses the characteristic wrapped-chicon form.
- Wet endives make the sauce watery.
Recipe FAQ
What makes Chicons au Gratin Belgian?
Whole Belgian endives gently braised, drained very well, wrapped in ham and baked beneath nutmeg-scented béchamel and Gruyère.
What is the key technique?
Thorough draining is the decisive step.
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