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Chicons au gratin

Name: Chicons au gratin
Cuisine: Belgian
Ingredients: 6 heads Belgian endives (chicons); 6 slices sliced ham; 2 cups béchamel sauce; 1 cup grated Gruyère cheese; 2 tbsp butter; 2 tbsp flour; 2 cups milk; 1/4 tsp nutmeg; to taste salt; to taste pepper

Chicons au gratin is a traditional Belgian dish featuring endives wrapped in ham, smothered in a creamy béchamel sauce, and baked with a golden cheese crust. It showcases the regional use of endives, a vegetable closely associated with Belgian cuisine, and offers a rich, comforting flavor profile popular in Belgian households.

10 ingredients

creamysavorycheesymildly bitternutty

Culinary DNA Preview

Belgian70%

French20%

Swiss10%

Ingredients

Belgian endives (chicons)
6 heads
sliced ham
6 slices
béchamel sauce
2 cups
grated Gruyère cheese
1 cup
butter
2 tbsp
flour
2 tbsp
milk
2 cups
nutmeg
1/4 tsp
salt
to taste
pepper
to taste

Method

Steps not available

Origin Story

Originating in Belgium, this dish reflects the country’s agricultural heritage and resourcefulness in using local produce like Belgian endives, which were cultivated extensively in the 19th century.

Culinary DNA

Ingredient ancestry breakdown

Belgian70%

ingredients+techniques

French20%

technique (béchamel sauce)

Swiss10%

ingredient (Gruyère cheese)

Techniques

boiling wrapping sauce making baking

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