Chicory au gratin
A lovely way to use chicory when it's in season. You can serve this gratin as a side dish or as a main with potatoes or a green salad. Add more ham to make it a heartier dish.
Ingredients
Serves: 8
- 8 chicory heads, trimmed
- 30g butter
- 2 tablespoons plain flour
- 250ml milk
- 130g grated Gruyere cheese, divided
- 2 teaspoons grated Parmesan cheese
- 1/4 teaspoon ground nutmeg, or to taste
- salt and ground black pepper to taste
- 8 slices deli-style ham
- 4 tablespoons chopped fresh parsley
Method
Prep:25min ›
Cook:30min ›
Ready in:55min
- Lightly grease a baking dish.
- Bring a large pot of lightly salted water to the boil over medium-high heat. Place the chicory into the water. Cover, and cook until tender, 5 to 10 minutes.
- Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 of the grated Gruyere, Parmesan, nutmeg, salt and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
- Preheat an oven grill to low.
- Drain the chicory. Wrap each chicory head with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the chicory. Sprinkle with the remaining Gruyere and parsley.
- Cook the chicory under preheated grill until cheese is golden brown and sauce bubbles, about 10 minutes.
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Reviews & ratings
Average global rating:
(18)
Reviews in English (14)
Wonderful recipe. If you don't want your sauce to become too runny, cook your endives the day before, so they can drain well. I'm Belgian too and this is one of our favorite Belgian dishes. :-) - 01 Apr 2009 (Review from Allrecipes US | Canada)
This recipe turned out exactly how my father always made it. I'm also Belgian, and it had been years since I've had this! It's AMAZING. Definitely one of my favorite meals ever. The sauce tastes amazing and complements perfectly with the flavor and texture of the endives. Will make over and over again! Thank you for posting this recipe. I will have my American friends try it - 04 Aug 2009 (Review from Allrecipes US | Canada)
I first had this while living in Gent, Belgium. It's fantastic! I would have never had this otherwise. - 16 Jan 2009 (Review from Allrecipes US | Canada)