Marie's Chicon Au Gratin

gruyere cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: emmental cheese

Emmental is often less expensive and melts well, similar to Gruyere.

ham

🥗Healthier: turkey ham

💰Cheaper: cooked chicken

Cooked chicken is a budget-friendly protein alternative.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon juice

Chicken broth adds flavor without the alcohol.

Cut the Belgian endives in half, keeping a bit of the end intact to prevent them from breaking apart.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a skillet over high heat.

Place the Belgian endives cut side down in the skillet and cook for about 25-30 minutes, turning occasionally.

Mince 1 clove of garlic and add it to the skillet with the endives, along with salt and black pepper to taste.

Add water to the skillet gradually, covering the endives to help them cook through with steam.

In a separate saucepan, melt 2 tablespoons of butter over medium-high heat.

Once melted, add 3 tablespoons of flour to the butter to create a roux, stirring to combine.

Gradually pour in 20 oz of milk, stirring continuously until the sauce thickens.

Season the sauce with salt, black pepper, and nutmeg to taste.

Once the endives are cooked and caramelized, roll each endive in a slice of Deluxe ham.

Place the rolled endives in a baking dish and pour the béchamel sauce over them.

Top with Gruyere cheese before placing in the oven.

Preheat the oven to 400°F (204°C).

Bake the dish in the preheated oven for about 15 minutes until bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens