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Chicons au gratin

Chicons au gratin

This is perhaps the most classical of Belgian recipes. These roulades d'endives au jambon gratinées are often eaten during the winter. An invigorating dish. You just have to cook and braise some endives, roll up them in a slice of ham and cover the whole with a Gruyere and white sauce. A few minutes in the oven and Bob's your uncle... Classical, easy and cheap.

Dinner's ready ! 

Ingredients

8 Belgian endives - 4 slices of ham - 300gr grated gruyere - 40 cl of milk - 150gr butter 

4 tablespoons flour - 1 tablespoon sugar - 2 garlic cloves - 1 nutmeg  - salt and pepper

Cooking the Belgian endives

  • Clean the endives and remove the external leaves. Cut off the roots to take out the bitterness.
  • Peal and cut into thin slices the garlic cloves.
  • Place 50gr of butter into a saucepan at medium heat. Add the endives with a few waterdrops and some sugar.
  • Braise them for 15 minutes with the lid on. After a few minutes, add the garlic slices.
  • Stir the preparation until the endives start to caramelise.
  • Let the endives drain for half an hour (for the next step of the recipe, the endives need to be drained as much as possible)
  • Finally, save about 30 cl of the cooking juices.

Preparing the bechamel sauce

  • Melt 100g of botter in a saucepan at high heat.
  • When the butter has melted, add the flour and stir firmly until the mixture gets golden brown.
  • Add gradually some milk while stirring. Incoporate the cooking juices. Continue to stir whilst progressively diminishing the heat.
  • Put salt, peper and grate a great amount of nutmeg.
  • Add half of the grated cheese and let it melt while continuing to stir.
  • Let it stew until obtaining a thick and creamy sauce.

Preparing the gratin

  • Remove the fat from the ham.
  • Roll up the endives in a slice of ham and place them in a dish that may be used in an oven.
  • Cover the roulades with the bechamel sauce and put the dish in the oven at 210° for about 20 minutes.
  • After 10 minutes, add the rest of the grated gruyere on the dish and put it back in the oven.

Bon appétit! 

 

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