Belgian chicory gratin, often called chicon au gratin, is a Belgian-style bake of tender chicory (Belgian endive) wrapped in ham and covered with creamy béchamel and cheese. Braising the chicory first softens its leaves and mellows its bitterness, while a sharp cheese topping brings a savory finish; recipes vary from family to family, but this version keeps the classic combination straightforward.
Ingredients
- 4 large Belgian endives (chicory), about 2 lb (900 g) total
- 2 tbsp (28 g) unsalted butter, divided
- ½ cup (120 ml) water
- 1 tsp (5 ml) lemon juice, optional
- 4 thin slices cooked ham, about 4 oz (115 g) total
- ¼ cup (30 g) all-purpose flour
- 2 cups (480 ml) whole milk, warmed or at room temperature
- 1 cup (100 g) grated Gruyère or Emmental cheese, divided
- ¼ tsp (1 g) fine salt, plus more to taste
- ⅛ tsp (0.3 g) freshly grated nutmeg
- ¼ tsp (0.5 g) black pepper
- ¼ cup (15 g) fine breadcrumbs, optional
Instructions
- Heat the oven and prepare the chicory. Set a rack in the middle of the oven and heat it to 400°F (200°C). Trim a thin slice from the base of each endive and remove any damaged outer leaves. If you prefer a milder flavor, cut a small V around the firm core at the base; avoid cutting so deeply that the leaves fall apart. Measure the milk, flour, seasonings, and cheese so they are ready to use. This trimming and measuring takes about 10 minutes.
- Braise the endives. Melt 1 tablespoon (14 g) butter in a large lidded skillet over medium heat. Arrange the endives in one layer, add the water and optional lemon juice, and cover. Cook gently for 15 minutes, turning them once halfway through. They should be tender enough for a knife to enter the thick base, but still hold their shape. If the pan becomes dry before they are tender, add 1 or 2 tablespoons of water.
- Drain and press out excess moisture. Transfer the endives to a plate and let them cool until easy to handle. Pour off the skillet liquid. When the endives are cool enough to touch, gently press each one over the sink or a bowl to release trapped water, taking care not to crush it. This step matters: watery endives can thin the sauce and leave a pool at the bottom of the baking dish. Allow about 5 minutes for cooling and draining.
- Make a smooth béchamel. Melt the remaining 1 tablespoon (14 g) butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1 minute, stirring constantly; the mixture should look like a pale paste, not brown. Add the milk a little at a time, whisking until smooth after each addition. Bring it to a gentle simmer and cook for about 7 minutes, whisking frequently, until thick enough to coat the back of a spoon. Stir in the salt, nutmeg, and pepper, then take the pan off the heat. Mix in about ½ cup (50 g) of the grated cheese. Taste before adding extra salt because the ham and cheese are already salty.
- Wrap and arrange. If an endive is particularly long, cut it in half crosswise so it fits your baking dish. Wrap each endive in one slice of ham, overlapping the ham slightly if needed, and place the bundles seam-side down in a shallow baking dish of roughly 9 by 13 inches (23 by 33 cm). Use the remaining minutes of hands-on preparation to wrap and arrange the bundles; the full active preparation time is about 25 minutes.
- Add sauce and bake. Spoon the béchamel evenly over the bundles, making sure the ends are covered so they do not dry out. Scatter the remaining ½ cup (50 g) cheese over the top. Add the optional breadcrumbs for a more textured crust. Bake uncovered for 25 minutes, until the sauce bubbles around the edges and the top is golden in spots. If the dish was assembled ahead and chilled, check that the center reaches 165°F (74°C) with a food thermometer; this is the USDA FSIS reheating temperature for leftovers. A freshly assembled dish with warm sauce should be hot and bubbling throughout.
- Rest briefly and serve. Let the gratin stand for 5 minutes before serving. The sauce will settle slightly, making it easier to lift out intact bundles. The listed cooking time is 48 minutes: 15 minutes to braise, about 8 minutes to cook the sauce, and 25 minutes to bake. The 5-minute rest is included in the total elapsed time.
Tips
- Choose firm endives. Look for compact heads with pale leaves and only lightly green tips. Greener leaves are often more bitter, though a little bitterness is part of the dish’s character. If the heads are small, use more of them and wrap two together in a slice of ham.
- Press gently, but thoroughly. Cooked endives hold more water than they appear to. Let them cool enough to handle, then press without squeezing them into pieces. If they are still dripping, give them another minute over the sink before wrapping.
- Use a practical cheese substitute. Gruyère and Emmental melt smoothly and have a savory, nutty flavor. Swiss-style cheese is a convenient substitute; mild cheddar works too, but makes the gratin sharper and less traditionally mellow. Avoid very fresh, wet cheeses, which can make the topping watery.
- Keep the sauce smooth. Add milk gradually and whisk as you go. If a few small lumps appear, whisk firmly over low heat; for a persistently lumpy sauce, briefly strain it before adding the cheese. Keep the heat moderate so the flour and butter do not brown.
Serving Suggestions
Serve the gratin hot as a main course for four, with a crisp green salad dressed in a simple mustard vinaigrette. The fresh, tart dressing balances the creamy sauce and salty ham, while a side of steamed green beans or roasted carrots adds color without competing with the main dish. Crusty bread is useful for catching any béchamel left on the plate.
For a larger meal, serve one endive bundle per person as a substantial side with roast chicken or pork. If you are serving it alongside other rich foods, cut the bundles in half and offer a smaller portion. The gratin is filling, so a light soup or a simple salad is usually enough to complete a weekday dinner.
Variations
Make it meat-free. Replace the ham with thin slices of smoked cheese or sautéed mushrooms. Mushrooms are less salty and do not wrap as neatly, so cook them until their liquid has evaporated, then tuck them around the endives and spoon the sauce over the top. For a vegetarian meal, check that the cheese is made without animal rennet if that matters to your household.
Adjust the cheese. A mixture of Gruyère and Parmesan gives a more assertive, browned top; use about ¾ cup (75 g) Gruyère and ¼ cup (25 g) Parmesan in place of the full cup of Gruyère. Parmesan is saltier, so taste the sauce before adding extra salt. A little grated cheese stirred into the sauce and more reserved for the top gives both a creamy center and a browned crust.
Make the dish without breadcrumbs. Leave them out for a softer cheese crust, or use ¼ cup (15 g) panko for a more distinct crunch. The crumbs are optional, not a structural part of the recipe. If you use them, scatter them lightly so they brown rather than form a thick dry layer.
Use a different sauce texture. For a lighter coating, use 1½ cups (360 ml) milk and make the béchamel with 3 tablespoons (42 g) butter and 3 tablespoons (24 g) flour. It will be thinner and less rich, so expect a looser layer around the endives. The classic thicker sauce in the main recipe clings more closely and is easier to serve.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, covered in a shallow airtight container or in the covered baking dish. They keep for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, and the endives will soften a little more, but the gratin is still suitable for reheating.
For the best texture, reheat individual portions in a covered oven-safe dish at 350°F (175°C) until hot throughout, uncovering for the final few minutes if you want to refresh the browned top. A microwave also works: cover loosely and heat in short intervals, turning the portion if possible. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeated cooling and reheating; warm only the portions you plan to eat.
You can assemble the gratin earlier the same day, cover it, and refrigerate it before baking. Allow extra oven time when baking it straight from the refrigerator, and check the center reaches 165°F (74°C). For best results, keep the breadcrumbs off until just before baking so they do not absorb moisture. Freezing is possible, but the béchamel may separate slightly and the endives can turn softer after thawing; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Is Belgian chicory the same as Belgian endive?
Yes. In the United States, the compact, pale vegetable used in this recipe is commonly sold as Belgian endive. In Belgium and some other places it is often called chicory or witloof. It is different from curly endive and from the leafy red or white chicory sold for salads.
Why is my chicory gratin bitter?
Belgian endive naturally has a slightly bitter flavor, which becomes milder as it braises and bakes. Choose pale, firm heads, trim the base, and remove a small part of the core if you want to soften the bitterness further. Older or greener endives can taste more assertive, but the creamy sauce and ham help balance them.
Can I prepare Belgian chicory gratin in advance?
Yes. Braise and drain the endives, make the sauce, and assemble the dish up to a day ahead. Cover and refrigerate it, then bake until bubbling and check that the center reaches 165°F (74°C). The cold dish will take longer than the 25 minutes listed for baking a freshly assembled gratin, so use the temperature and appearance rather than the original bake time alone.
How do I stop the gratin from becoming watery?
Drain the braising liquid and press water gently from each endive before wrapping it. Avoid pouring any liquid left in the skillet into the baking dish, and make sure the béchamel is thick enough to coat a spoon. A little moisture in the bottom is normal, but excess water usually comes from endives that were not drained well.
What can I use instead of ham?
For a meat-free version, use cooked mushrooms or a slice of smoked cheese around each endive, or simply bake the endives under the cheese sauce without a wrap. The result will be less salty and smoky than the classic ham version. If you omit the ham, taste the sauce and adjust the salt to suit the cheese you choose.
Can I make this with red or curly chicory?
Those varieties are not direct substitutes for Belgian endive in this recipe. Red chicory and curly endive have different leaf shapes and moisture levels, so they will not form the same tender bundles. Use Belgian endive when available; if it is not, try a similar compact leafy vegetable, understanding that the texture and flavor will change.
Related
- Sourdough Belgian Waffles: Crisp, Tangy and Fluffy
- Light and Fluffy Belgian Waffle Recipe from Scratch
- Belgian Liège Waffle Recipe with Crisp, Sugary Edges
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).