What's An Easy Chicons Au Gratin Recipe? - Exploring The Benelux

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.

Melt 40 g of butter in a saucepan over medium heat.

Stir in 40 g of flour to create a roux, cooking for a moment.

Gradually add 60 cl of milk while stirring constantly to avoid lumps.

Keep stirring until the sauce thickens.

Season the sauce with salt, black pepper, and a generous pinch of nutmeg.

Mix in half of the grated Gruyère cheese until it melts into the sauce.

Trim the bases of the 4 Belgian endives and braise them gently in a bit of butter until tender but not browned.

Wrap each braised endive in a slice of ham and place them in a buttered gratin dish.

Pour the béchamel sauce over the wrapped endives, ensuring they are well covered.

Preheat your oven to around 180°C (350°F).

Sprinkle the remaining grated Gruyère cheese on top for a golden crust.

Bake the dish for approximately 40 to 45 minutes or until the cheese topping is beautifully gratinated, golden, and bubbling.

Serve the dish hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens