Entree: Belgium – Brussels – Chicons au Gratin (Belgian endives wrapped in ham, covered with creamy béchamel and gratinéed with cheese)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 8 Belgian endives, approx. 2 lb (900 g)
- 2 tbsp (28 g) unsalted butter
- 1 cup (240 ml) water or dry white wine
- 1 tbsp (15 ml) lemon juice
- 8 slices cooked ham, approx. 8 oz (225 g) total
- 3 tbsp (42 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk, warmed
- 1 tsp (5 g) Dijon mustard
- 1/4 tsp (0.5 g) ground nutmeg
- Salt and white pepper to taste
- 1 1/4 cups (125 g) grated Gruyère or Emmental
- 2 tbsp (10 g) grated Parmesan
- 2 tbsp (15 g) dry breadcrumbs (optional)

Instructions

1. Trim a small slice from the base of each endive and remove any discolored outer leaves. In a large skillet, melt 2 tbsp butter over medium heat; add endives, water or wine, and lemon juice. Cover and simmer 12–15 minutes until tender. Drain and cool slightly.
2. Preheat oven to 400°F (205°C). Roll each braised endive in a slice of ham and place seam-side down in a shallow baking dish.
3. Make the béchamel: melt 3 tbsp butter in a saucepan over medium heat. Stir in flour and cook 1–2 minutes without browning. Gradually whisk in warmed milk until smooth and thickened, about 4–6 minutes.
4. Remove sauce from heat and whisk in Dijon mustard, nutmeg, salt, and white pepper. Stir in 3/4 cup (75 g) of the grated Gruyère.
5. Pour the béchamel evenly over the ham-wrapped endives. Sprinkle remaining 1/2 cup (50 g) Gruyère, Parmesan, and breadcrumbs over the top.
6. Bake 20–25 minutes until sauce is bubbling and top is golden brown. If desired, broil 1–2 minutes to finish the gratin.
7. Let rest 5 minutes before serving so the sauce settles. Serve hot.
8. Optional: accompany with boiled potatoes or crusty bread to soak up the sauce.