Chicons au Gratin (Brabant Braised Endive Wrapped in Ham & Gruyère Mornay) – Authentic Belgium Recipe
Brussels bistro classic baking caramelized endives in a velvety nutmeg-scented cheese gratin.
- Country of Origin
- 🇧🇪 Belgium (Western Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Belgian endives (witloof) braised in lemon butter, Slices of cooked ham, Bubbly Gruyère cheese sauce, Freshly grated nutmeg, Dijon mustard
Ingredients for Chicons au Gratin (Brabant Braised Endive Wrapped in Ham & Gruyère Mornay) (4 Servings)
- 1.25 lbs (or 2.5 cups) Belgian endives (witloof) braised in lemon butter, prepped into bite-sized pieces
- 1.5 cups slices of cooked ham, washed and trimmed
- 1 cup bubbly Gruyère cheese sauce
- 1 medium onion and 3 cloves garlic, finely minced with freshly grated nutmeg
- 1.5 tbsp traditional Belgium seasoning (Dijon mustard, butter, black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, freshly grated nutmeg, and Dijon mustard, butter, black pepper for 3 minutes until fragrant.
- Combine Belgian endives (witloof) braised in lemon butter and slices of cooked ham with the sautéed aromatics and layer evenly into the baking dish.
- Top with bubbly Gruyère cheese sauce and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.