Main Course

Chicons au Gratin

Name: Chicons au Gratin
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: belgian
Ingredients: 8 pcs endive trimmed; 1 tbsp lemon juice; 60 g butter; 3 tbsp all-purpose flour; 500 ml milk warm; 0.5 tsp nutmeg ground; 150 g gruyère cheese grated; 1 pinch salt; 1 pinch black pepper freshly ground

This classic Belgian dish features tender endives baked in a rich, creamy béchamel sauce, topped with melted cheese. It's a comforting and satisfying vegetarian main course.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 386 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

8 pcsendive, trimmed
1 tbsplemon juice
150 ggruyère cheese, grated
1 pinchsalt
1 pinchblack pepper, freshly ground

béchamel

60 gbutter
3 tbspall-purpose flour
500 mlmilk, warm
0.5 tspnutmeg, ground

Equipment

saucepan · large pot · whisk · baking dish

The method

Step by step

1
Preheat your oven to 200°C (390°F).
About 10 min
2
Bring a large pot of lightly salted water to a boil.
About 5 min
3
Add the trimmed endives and lemon juice to the boiling water.
Cook’s note: The lemon juice helps prevent the endives from discoloring and reduces bitterness.
4
Simmer for 15-20 minutes, or until the endives are tender when pierced with a knife.
About 20 min
5
Drain the endives well and gently squeeze out any excess water.
About 5 min
Cook’s note: Be careful not to crush them. You want them as dry as possible.
6
While the endives are cooking, prepare the béchamel sauce.
7
Melt the butter in a medium saucepan over medium heat.
About 1 min
8
Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
About 2 min
Cook’s note: Cook until the roux is light golden and smells slightly nutty.
9
Gradually whisk in the warm milk, a little at a time, until the sauce is smooth and thick.
About 5 min
Cook’s note: Adding warm milk helps prevent lumps. Keep whisking to ensure a smooth consistency.
10
Season the béchamel with nutmeg, salt, and black pepper.
11
Arrange the drained endives in a single layer in a baking dish.
About 2 min
12
Pour the béchamel sauce evenly over the endives.
About 1 min
13
Sprinkle the grated Gruyère cheese generously over the sauce.
About 1 min
14
Bake for 15-20 minutes, or until the cheese is bubbly and golden brown.
About 20 min
Cook’s note: If the top isn't browning enough, you can briefly switch to the broiler for the last minute or two, watching carefully.
15
Serve hot.

Per serving

Nutrition

75%Score

Calories: 385.9kcal
Protein: 19.1g
Carbs: 21.8g
Fat: 26.2g
Fibre: 9.3g
Sugar: 7.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover Chicons au Gratin in an airtight container in the refrigerator.

Reheating

Reheat in the oven at 180°C (350°F) until warmed through, or microwave in individual portions.