There are dishes that smell like Sunday lunch at Grandma’s, and chicory au gratin is king in this category. A cult dish in Belgian cuisine, it ticks all the boxes: rustic, comforting and ultra-tasty. Here’s the recipe that’s sure to melt everyone’s heart, even the anti-endives!
Preparation: 15 minutes | Cooking time: 45 minutes | Serves 2
Ingredients
- 4 endives
- 4 slices of ham (one per chicory)
- 40 g flour
- 40 g butter
- 60 cl milk
- pepper, salt and nutmeg
- grated Gruyère (to taste)
Recipe
Prepare a large quantity of béchamel sauce. Season to taste with nutmeg.
Wrap each chicory in a slice of ham and arrange the 4 chicons in a gratin dish. Allow 2 chicons per person.
Fill the dish with béchamel sauce, and sprinkle with grated Gruyère.
Place in the oven at 180°C for 45 minutes.
Serve when the cheese comes out nicely gratinated.
Your chicory au gratin is ready! Bon appétit!
Read about Bruxelles Secrète 👉17 Belgian culinary specialities and where to find them in Brussels