Chicons au Gratin
This classic Belgian dish features tender endives baked in a rich, creamy béchamel sauce, topped with melted cheese. It's a comforting and satisfying vegetarian main course.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 386 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 8 pcsendive, trimmed
- 1 tbsplemon juice
- 150 ggruyère cheese, grated
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
béchamel
- 60 gbutter
- 3 tbspall-purpose flour
- 500 mlmilk, warm
- 0.5 tspnutmeg, ground
Equipment
saucepan · large pot · whisk · baking dish
The method
Step by step
- 1
Preheat your oven to 200°C (390°F).
About 10 min
- 2
Bring a large pot of lightly salted water to a boil.
About 5 min
- 3
Add the trimmed endives and lemon juice to the boiling water.
Cook’s note: The lemon juice helps prevent the endives from discoloring and reduces bitterness.
- 4
Simmer for 15-20 minutes, or until the endives are tender when pierced with a knife.
About 20 min
- 5
Drain the endives well and gently squeeze out any excess water.
About 5 min
Cook’s note: Be careful not to crush them. You want them as dry as possible.
- 6
While the endives are cooking, prepare the béchamel sauce.
- 7
Melt the butter in a medium saucepan over medium heat.
About 1 min
- 8
Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
About 2 min
Cook’s note: Cook until the roux is light golden and smells slightly nutty.
- 9
Gradually whisk in the warm milk, a little at a time, until the sauce is smooth and thick.
About 5 min
Cook’s note: Adding warm milk helps prevent lumps. Keep whisking to ensure a smooth consistency.
- 10
Season the béchamel with nutmeg, salt, and black pepper.
- 11
Arrange the drained endives in a single layer in a baking dish.
About 2 min
- 12
Pour the béchamel sauce evenly over the endives.
About 1 min
- 13
Sprinkle the grated Gruyère cheese generously over the sauce.
About 1 min
- 14
Bake for 15-20 minutes, or until the cheese is bubbly and golden brown.
About 20 min
Cook’s note: If the top isn't browning enough, you can briefly switch to the broiler for the last minute or two, watching carefully.
- 15
Serve hot.
Per serving
Nutrition
- Calories
- 385.9kcal
- Protein
- 19.1g
- Carbs
- 21.8g
- Fat
- 26.2g
- Fibre
- 9.3g
- Sugar
- 7.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Chicons au Gratin in an airtight container in the refrigerator.
Reheat in the oven at 180°C (350°F) until warmed through, or microwave in individual portions.
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