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Mainly eaten in Belgium.

Endive gratin with ham and cheese sauce

Chicons au gratin · pronounced: siköny ó gratén

Endive gratin recipe: endive wrapped in ham and baked under a cheese sauce, often served with mashed potatoes in Belgium.

45 min Easy 4 servings
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Endíviagratin recept: sonkás, sajtos belga klasszikus
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Ingredients

4 people
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Method

  1. Prepare the endive

    Remove the outer leaves and the tougher core of the endive.

  2. Blanch

    Cook the endive in salted water until al dente, and set aside about 250 ml of the cooking water.

    10 min

  3. Make the roux

    Melt the butter, stir in the flour, then gradually add the reserved cooking water and the milk.

    3 min

  4. Make the sauce

    Season with nutmeg, salt and pepper, then, off the heat, stir in 200 g of grated cheese until the sauce is smooth.

    5 min

  5. Assemble

    Wrap the endives in the ham slices, place them in an ovenproof dish, pour the sauce over them, and sprinkle the remaining cheese on top.

  6. Bake

    Preheat the oven to 190 °C and bake for about 15 minutes until golden brown.

    15 min

  7. Serve

    Serve hot with mashed potatoes.

Estimated nutrition
NutrientTotal (4 people)1 people
EnergyNo dataNo data
FatNo dataNo data
of which saturatesNo dataNo data
CarbohydratesNo dataNo data
ProteinNo dataNo data
FibreNo dataNo data

An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.

Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.

Contains: gluten, milk

For sensitive digestion: milk (lactose), flour (high-FODMAP or lactose-containing ingredients)

The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.

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