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Endive au Gratin — traditional dish from Wallonia, Belgium
Main course Meat

Food Flavour DNA

Nutritional Values

🔥520kcal
💪29gProtein
🌾35gCarbs
🥑28gFat
🌿8gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy

Endive au Gratin

How to order / say it
Say it Chicons au gratin — [SHEE-kon oh grah-TAN]
Order I'd like the chicons au gratin, please.
Locally Je voudrais des chicons au gratin, s'il vous plaît.
Say locally

Baked endives wrapped in ham slathered in béchamel sauce.

Why try it?

This dish represents the Belgian knack for elevating simple ingredients like endive into a gourmet experience, demonstrating an affinity for rich, savory comfort foods that are synonymous with family meals.

How it tastes

Smooth and creamy with a slight bitterness from the endive, it's offset by the savory ham and rich béchamel sauce that adds a velvety texture. The cheese gratin on top brings a lovely crisp contrast.

Origin & History — first documented: 1950

Developed in the mid-20th century, chicons au gratin became a household staple in Belgium, especially popular during the colder months, showcasing the local cultivation of endives that began in the 19th century.

Recipe

Ingredients

  • 🥕 6 Belgian endives
  • 🥩 6 slices ham slices
  • 🥛 50 g butter
  • 🌾 50 g flour
  • 🥛 500 ml milk
  • 🥛 100 g gruyère cheese

Method

  1. 1 Preheat oven, wrap endives with ham and place in a baking dish.
  2. 2 Melt butter, add flour, stir to make a roux.
  3. 3 Slowly add milk, stirring until thick. Pour over ham-wrapped endives.
  4. 4 Top with grated cheese, bake until golden and bubbly.

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All Europe recipes — Belgium — Brussels — Endive au Gratin
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