Belgian endive wrapped in cooked ham, baked in béchamel and gratinated under aged Gouda or Vieux Bruges. The canonical Antwerp winter gratin, served October through March at brown cafes and family kitchens citywide.

Witloof, the Belgian endive, was developed in 19th-century Brussels and became a winter-vegetable signature across the Low Countries. The gratin pairs it with sliced ham and a thick béchamel under grilled cheese. Every Belgian household has a version; Antwerp kitchens hold to a sharp Gouda or Vieux Bruges for the topping.

Where to eat Witloof gegratineerd in Antwerp

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Make it at home

Serves 41 hrEasy

Ingredients

  • 8 medium Belgian endive heads
  • 8 thin slices of cooked ham
  • 50g butter, plus more for the dish
  • 50g plain flour
  • 500ml whole milk
  • 150g grated aged Gouda or Belgian Vieux Bruges
  • 1 tsp Dijon mustard
  • Pinch of grated nutmeg
  • Salt, white pepper, lemon juice

Method

  1. Trim the endive heads, slice the base to remove the bitter core.
  2. Simmer in salted water with a squeeze of lemon for 10 minutes until just tender. Drain and pat dry.
  3. Wrap each endive in a slice of ham.
  4. Make a béchamel: melt the butter, whisk in flour, cook 2 minutes, then whisk in the milk gradually.
  5. Simmer the sauce over 5 minutes until thick. Stir in 100g of the cheese, the mustard and nutmeg. Season.
  6. Arrange the ham-wrapped endive in a buttered baking dish. Pour over the sauce.
  7. Top with the remaining cheese. Bake at 200C for 20 minutes until bubbling and gold.

Editor tip. Salt the endive cooking water heavily and add lemon; it cuts the bitterness without leaving sourness in the gratin.

Common allergens: Gluten, Dairy.