Chicons Gratin (Belgian Endives au Jambon with Mornay Sauce)

Chicons Gratin is a classic Belgian dish featuring endives (chicons) wrapped in ham and baked in a rich Mornay sauce until golden and bubbly. It’s especially popular in Wallonia and Brussels, often served in winter when endives are at their best.

Here’s a detailed breakdown:

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 Ingredients Overview

• Chicons (Belgian endives):

  • The “chicon de pleine terre” refers to field-grown endives, which are slightly less bitter than greenhouse-grown ones and more flavorful.

  • Blanched or lightly boiled to soften before wrapping.

• Ham:

  • Traditionally slices of cooked ham, sometimes whole-muscle or “tradition” style (not overly processed).

• Mornay Sauce:

  • A béchamel sauce enriched with cheese, typically Gruyère or Emmental.

  • Creamy, savory, and slightly nutty, it complements the slightly bitter endives.

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Preparation

1. Prepare the endives:

   • Trim the base and outer leaves.

   • Boil or steam until slightly tender (10–15 min).

   • Drain well to avoid excess water in the gratin.

2. Wrap in ham:

   • Place each cooked endive in a slice of ham.

   • Arrange in a buttered baking dish.

3. Make the Mornay sauce:

   • Start with a basic béchamel (butter + flour + milk).

   • Stir in grated cheese and season with salt, pepper, and a pinch of nutmeg.

4. Assemble and bake:

   • Pour the Mornay sauce over the ham-wrapped endives.

   • Sprinkle additional grated cheese on top.

   • Bake in a preheated oven at 180–200°C (350–400°F) until bubbly and golden (20–25 min).

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Flavour Profile

• Endives: Slightly bitter, tender

• Ham: Salty, savory

• Mornay sauce: Creamy, cheesy, rich

• Overall: A balance of bitterness, saltiness, and creamy comfort, classic Belgian winter comfort food

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 Common Sides

• Potatoes: Mashed, boiled, or roasted

• Green vegetables: Spinach, peas, or green beans

• Bread: Rustic or baguette to mop up sauce

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 Notes

• Endive bitterness: Some chefs lightly sprinkle sugar or lemon juice when boiling to reduce bitterness.

• Cheese choice: Gruyère is traditional, but Emmental or a mild local Belgian cheese works well.

• Serving tip: Best served hot and fresh from the oven, as the sauce firms up slightly on cooling.

Chicons Gratin (Belgian Endives au Jambon with Mornay Sauce)

Serves: 2–4

Preparation time: 20 minutes
Cooking time: 30–35 minutes
Total time: ~50–55 minutes

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Ingredients

For the endives & ham:

• 4 chicons (field-grown endives / Belgian endives)

• 4 slices cooked ham (tradition-style or similar)

• 1 tbsp butter (for greasing)

For the Mornay sauce:

• 25 g unsalted butter

• 25 g all-purpose flour

• 300 ml whole milk, warmed

• 50 g grated Gruyère or Emmental cheese

• Salt & freshly ground black pepper, to taste

• Pinch of nutmeg

Optional topping:

• 20–30 g extra grated cheese for browning

To serve:

• Mashed potatoes, boiled potatoes, or green vegetables

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 Equipment

• 1 large pot for boiling or steaming endives

• 1 medium saucepan for Mornay sauce

• 1 whisk

• 1 buttered baking dish

• 1 chef’s knife and cutting board

• 1 grater for cheese

• Oven preheated to 180°C / 350°F

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 Preparation & Cooking

1. Prepare the endives:

   • Trim the base and remove any wilted leaves.

   • Boil or steam for 10–15 minutes until slightly tender.

   • Drain thoroughly to remove excess water.

2. Wrap in ham:

   • Lay a slice of ham on a work surface.

   • Place a cooked endive on the ham and roll up.

   • Arrange the rolls in the buttered baking dish.

3. Make the Mornay sauce:

   • In a saucepan, melt butter over medium heat.

   • Stir in flour and cook 1–2 minutes to make a roux.

   • Gradually whisk in warm milk to avoid lumps.

   • Simmer 5 minutes until thickened.

   • Stir in grated cheese, nutmeg, salt, and pepper. Remove from heat.

4. Assemble the gratin:

   • Pour the Mornay sauce over the ham-wrapped endives.

   • Sprinkle additional grated cheese on top if desired.

5. Bake:

   • Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, until sauce is bubbly and golden.

6. Serve:

   • Serve hot, alongside mashed or boiled potatoes and green vegetables.

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 Plating Suggestion

• Place one or two endive rolls per plate.

• Spoon extra Mornay sauce over the top.

• Garnish lightly with chopped parsley for color.

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 Nutritional Information (per serving, assuming 4 servings)

(Values approximate, based on Gruyère cheese and standard ham slices.)