Chicons au Gratin
Chicons is the Belgian name for what the French call endives. Belgium's most loved winter dish.
Belgian endive wrapped in ham, baked in a rich béchamel with melted cheese. The contrast of bitter endive, salty ham and creamy sauce is a national classic.
Ingredients
Method
Braise endives in butter with lemon for 15 minutes. Drain well.
Make béchamel: melt butter, add flour, cook 2 minutes, add milk. Season with nutmeg.
Wrap each endive in ham. Arrange in buttered dish.
Pour sauce over. Top with Gruyère. Bake at 190°C for 25 minutes until golden.
Drain the braised endives very thoroughly — excess water makes the sauce watery.
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