Entree: Belgium – Wallonia – Chicons au Gratin (Belgian baked endives wrapped in ham with creamy 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 30 min

Total 1 hr

Ingredients

- 6 Belgian endives (chicons), about 1.5 lb (680 g)
- 8 slices cooked ham, approx. 8 oz (225 g)
- 4 tbsp (56 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk, warmed
- 1/4 tsp (0.5 g) freshly grated nutmeg
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 1/2 cups (150 g) grated Gruyère or Emmental cheese, divided
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) dry white wine or water (optional, for braising)
- Cooking spray or 1 tsp (5 ml) butter to grease the baking dish

Instructions

1. Trim the endives: cut off the root ends and any bruised leaves. In a large skillet, melt 1 tbsp (14 g) butter over medium heat, add the endives, splash in 2 tbsp (30 ml) white wine or water, cover and braise gently until tender, about 12–15 minutes. Remove lid and let steam off; transfer to a plate to cool slightly and squeeze gently to remove excess liquid. Toss with lemon juice.
2. Preheat the oven to 400°F (200°C). Grease a 9x9-inch (23x23 cm) baking dish with butter or cooking spray.
3. Wrap each braised endive in a slice of ham and arrange seam-side down in the prepared dish.
4. Make the béchamel: in a medium saucepan melt the remaining 3 tbsp (42 g) butter over medium heat. Stir in the flour and cook, stirring, for 1–2 minutes without browning. Gradually whisk in the warmed milk until smooth. Cook, stirring, until the sauce thickens and coats the back of a spoon, about 4–6 minutes. Stir in nutmeg, salt, and pepper. Remove from heat and stir in 1 cup (100 g) of the grated cheese until melted.
5. Pour the béchamel evenly over the wrapped endives. Sprinkle the remaining 1/2 cup (50 g) grated cheese over the top.
6. Bake uncovered until the top is golden and bubbling, about 20–25 minutes. If desired, finish with a quick broil for 1–2 minutes to deepen the color—watch closely to avoid burning.
7. Let rest 5 minutes before serving to set slightly. Serve hot with boiled potatoes or crusty bread.