Belgian endives, often wrapped in ham, baked in bechamel and cheese until golden. Chez Leon lists it as a starter, Au Vieux Saint Martin as a main.

Belgian endive, called witloof or chicon, is grown in the dark so its leaves stay pale. Dutch Wikipedia records that Frans Bresiers, head of the Brussels Botanical Garden from 1826 to 1836, forced chicory in its mushroom cellar, and calls the story of an accidental discovery a popular legend. Endives au gratin in a bechamel with cheese, often wrapped in ham, is a classic Belgian dish. Chez Leon lists chicons au gratin among its starters, and Au Vieux Saint Martin serves a gratinated witloof with mashed potatoes.

Where to eat Chicons au Gratin in Brussels

2 editor picks for Chicons au Gratin in Brussels, ranked by editorial score. All Brussels signature dishes · Chicons au Gratin across every city.

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Make it at home

Serves 41 hr 15 minEasy

Ingredients

  • 8 large Belgian endives (chicons), trimmed
  • 8 thick slices cooked ham (jambon de Paris), about 200g total
  • 40g unsalted butter (for braising)
  • 1 tsp caster sugar
  • 1 tbsp lemon juice
  • Salt and freshly ground black pepper
  • 60g unsalted butter (for béchamel)
  • 60g plain flour
  • 750ml whole milk, warm
  • 1/4 tsp freshly grated nutmeg
  • 150g aged Gruyère cheese, grated
  • 50g aged Gouda or Emmental cheese, grated
  • Boiled potatoes or country bread, to serve

Method

  1. Cut a deep cone out of the base of each endive to remove the bitter core. Slice each lengthways into halves if very large.
  2. Melt 40g butter in a wide pan over medium heat. Add the endives cut-side down, sprinkle with sugar and lemon juice, season with salt.
  3. Cover and braise gently for 15 to 20 minutes, turning halfway, until tender and golden on the cut sides. Drain on kitchen paper to remove excess liquid.
  4. Heat the oven to 200C. Lightly butter a baking dish.
  5. For the béchamel, melt 60g butter in a heavy pan. Whisk in the flour and cook 2 minutes to a pale roux.
  6. Whisk in the warm milk a third at a time, letting it thicken between additions. Simmer 4 minutes until silky.
  7. Stir in the nutmeg, salt, pepper and 100g of the Gruyère. Take off the heat.
  8. Wrap each endive in a slice of ham and place in the buttered baking dish.
  9. Pour the béchamel over evenly. Scatter with the remaining Gruyère and the Gouda.
  10. Bake for 25 minutes until the top is deep golden and bubbling. Let stand 5 minutes before serving with boiled potatoes.

Editor tip. Cut the bitter core out and drain braised endives well; both steps stop the gratin going watery. Double cheese (Gruyère melt, aged Gouda brown) is the trick.

Common allergens: Dairy, Gluten.