Legendary Dishes | Chicons au Gratin (chicory in cheese sauce)

BELGIUM FRANCE

In Belgium and France they produce a variety of chicory called endive, a white vegetable also known as chicon, witloof  (white leaf) and Brussels endive. Combine with ham and cheese it is one of Europe‘s most popular traditional dishes.

  • Endive, 1 head per diner 
  • Ham, 1 slice per head
  • Béchamel sauce made with gruyère or edam cheese
  • 25 g sugar
  • Black pepper, pinch
  • Salt, pinch
  • Gruyère / Comté cheese, grated
  • Nutmeg, grated

Preheat oven to 180°C. Braise or steam endive heads for ten minutes, leave to cool. Roll each head in a slice of ham, place in casserole dish, fill the spaces between the heads with béchamel. Season with pepper, salt and sugar. Bake for 40 minutes, sprinkling cheese on top after 25 minutes, until a golden skin has formed. Finish with nutmeg.

Béchamel Fromage FRANCE EUROPE white sauce with cheese

500 ml milk
60 g hard cheese
50 g butter
50 g flour
Black Pepper, pinch
Nutmeg, grated, pinch (optional)
Salt, pinch

Make a roux with the butter and flour.
Melt butter over a low heat in a deep, wide frying pan and with a wooden spoon quickly blend in the flour to form a thick paste.
Gradually add milk, stirring constantly with a whisk until the mixture begins to thicken and the flour is cooked, about 15 minutes.
Season, and add nutmeg if needed.

LEGENDARY DISHES