🇧🇪 Belgium recipe
Chicory Gratin
Chicons au gratin, or chicory gratin, is one of Belgium's most iconic dishes. Plump heads of Belgian endive are first braised until tender, then wrapped in slices of good ham and nestled in a baking dish. A generous blanket of creamy bechamel and melted Gruyere goes on top, and the whole thing is baked until golden and bubbling. The slight bitterness of the chicory plays beautifully against the rich, cheesy sauce.
Prep20 mins
Cook55 mins
Serves4
Difficultymedium
Ingredients
- 8 heads Belgian endive (witloof/chicory)
- 8 slices good-quality cooked ham
- 50g unsalted butter, plus extra for the dish
- 50g plain flour
- 600ml whole milk, warmed
- 150g Gruyere cheese, grated
- 1 teaspoon Dijon mustard
- Freshly grated nutmeg
- Juice of half a lemon
- 1 teaspoon caster sugar
- Salt and white pepper
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 340
- Protein
- 15 g
- Carbs
- 22 g
- Fat
- 20 g
