📝 About This Recipe
Known in Belgium as 'Chicons au Gratins,' this comforting masterpiece is the ultimate expression of Northern European soul food. Delicate, slightly bitter endives are braised until tender, wrapped in salty Parisian-style ham, and smothered in a silky, nutmeg-scented Mornay sauce. The result is a sophisticated balance of flavors and textures, finished with a bubbling, golden-brown crust that warms the heart on a chilly evening.
🥗 Ingredients
Main Ingredients
- 8 medium Belgian Endives (trimmed and outer leaves removed)
- 8 slices Cooked Ham (high-quality, thinly sliced, such as Jambon de Paris)
- 1 tablespoon Lemon Juice (to keep the endives white)
- 1 tablespoon Unsalted Butter (for braising)
- 1 teaspoon Granulated Sugar (to balance the bitterness)
Mornay Sauce
- 4 tablespoons Unsalted Butter (for the roux)
- 1/4 cup All-Purpose Flour
- 2 1/2 cups Whole Milk (warmed slightly)
- 1 1/2 cups Gruyère Cheese (freshly grated, divided)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Dijon Mustard (for a subtle tang)
- 1/2 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon White Pepper (to keep the sauce pristine)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 2 tablespoons Breadcrumbs (optional, for extra crunch)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and lightly butter a 9x13 inch ceramic baking dish.
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2
Place the trimmed endives in a large skillet or wide pot. Add about 1/2 inch of water, the lemon juice, 1 tablespoon of butter, and the sugar. Cover and simmer over medium-low heat for 15-20 minutes until the endives are tender when pierced with a knife.
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3
Crucial Step: Remove the endives from the liquid and drain them thoroughly in a colander. Use the back of a spoon to gently press out excess moisture; if they are too wet, the sauce will become watery.
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4
While the endives drain, prepare the roux. In a medium saucepan, melt 4 tablespoons of butter over medium heat until foaming.
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5
Whisk in the flour and cook for 2 minutes, stirring constantly. Do not let the roux brown; it should remain a pale straw color.
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6
Gradually pour in the warm milk in a steady stream, whisking vigorously to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
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7
Remove the sauce from heat. Stir in 1 cup of the grated Gruyère, the Dijon mustard, nutmeg, salt, and white pepper. Whisk until the cheese is completely melted and the sauce is glossy.
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8
Take one slice of ham and wrap it snugly around each braised endive. Place the bundles seam-side down in the prepared baking dish.
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9
Pour the cheesy Mornay sauce evenly over the ham-wrapped endives, ensuring the ends are well covered to prevent them from drying out.
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10
Sprinkle the remaining 1/2 cup of Gruyère (and breadcrumbs if using) over the top of the dish.
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11
Bake in the center of the oven for 20-25 minutes, or until the sauce is bubbling and the cheese has developed a beautiful golden-brown crust.
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12
For a deeper color, turn on the broiler for the last 2 minutes, watching carefully to avoid burning.
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13
Remove from the oven and let the gratin rest for 5 minutes. This allows the sauce to set slightly before serving.
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14
Garnish with fresh parsley and serve warm directly from the dish.
💡 Chef's Tips
Always squeeze the cooked endives firmly but gently; they hold a surprising amount of water that can ruin your sauce. If you find endives too bitter, remove the small cone-shaped core at the base before braising. Use a high-quality aged Gruyère or Comté for the best flavor profile and melting consistency. For a vegetarian version, replace the ham with a layer of sautéed leeks or simply double the cheese. Make ahead: You can assemble the dish a few hours in advance and keep it refrigerated, just add 10 minutes to the baking time.
🍽️ Serving Suggestions
Serve with a side of buttery mashed potatoes to soak up the extra Mornay sauce. A crisp green salad with a sharp vinaigrette provides a perfect acidic contrast to the rich cheese. Pair with a Belgian Abbey-style Ale or a dry white wine like a Chenin Blanc or Riesling. Enjoy with a thick slice of crusty sourdough bread for a complete, rustic meal.