The Belgian Advent Calendar: Day 23 | Authentic Belgian Chicons au Gratin - The Best Endives & Ham

Gruyère cheese

🥗Healthier: low-fat cheese

💰Cheaper: Emmental cheese

Emmental is more affordable while still providing a good melt.

ham

🥗Healthier: turkey ham

💰Cheaper: bacon

Turkey ham is lower in fat, while bacon adds a smoky flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often more affordable.

Cut the Belgian endives in half and remove the core that holds most of the bitterness.

Parboil the endives in salted water until tender, then drain carefully.

Melt butter over medium heat in a saucepan.

Add equal parts flour to the melted butter and stir until it forms a paste that just starts to turn golden, cooking for 1-2 minutes.

Gradually add milk in two batches, stirring constantly until the sauce thickens.

Season the sauce with nutmeg, using fresh grated if possible, or good quality powdered nutmeg.

Wrap each drained endive in a slice of ham.

Arrange the wrapped endives in a baking dish.

Pour the béchamel sauce generously over the wrapped endives.

Bake in the oven until the top turns golden and the edges bubble.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens