• Home
  • Fall
  • Belgian Endive and Ham/Chicon au Gratin

Belgian Endive and Ham/Chicon au Gratin

0 0
Belgian Endive and Ham/Chicon au Gratin

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
4 large endives
1/2 tsp Salt
4 slices Parisian Ham
Mornay Sauce:
1/4 cup unsalted butter
1/2 cup all purpose flour
2 cups Milk
1/2 tsp Salt
1/2 tsp black pepper
1/4 tsp nutmeg
1/2 cup Emmental cheese or Gruyere
  • 70 min
  • Serves 4
  • Medium


  • Mornay Sauce:



This Belgian dish is quite simple – a slice of cooked ham, with boiled endives and topped with a cheesey, rich Mornay sauce. A Mornay sauce is essentially a bechamel (flour, butter and milk) thickened with cheese and sometimes onion.

This dish includes endives which are a nutrient dense vegetable that grow in the fall and winter months in Belgium and parts of Europe. It is also a great way to get your kids to eat their veggies and have some quality time with the family while preparing the dish.


  1. Preheat your oven to 395° F (200° C) with a rack in the middle.
  2. Bring a large pot of water to a boil. Add the endives and salt, and simmer for 45 minutes until the endives are fork-tender.
  3. Take the endives out and transfer them to a colander to drain and cool. Once the endives are cool enough to handle, squeeze them gently (leaf-side down) over the sink to drain all the excess water. Squeeze them as much as possible, but without damaging them. Set aside.
  4. To make the Mornay sauce, melt the butter in a medium saucepan over a medium heat. Sprinkle in the flour and cook for 1 minute stirring continuously with a wooden spoon until a thick paste forms that leaves the edges of the pan clean.
  5. Switch to a whisk and add the milk slowly, stirring constantly. Bring to a slow boil and keep stirring until the sauce thickens.
  6. Remove from the heat and stir in the grated cheese, black pepper, and nutmeg. Adjust the seasoning if necessary and set aside.
  7. Wrap each endive in a slice of ham and place them in a baking dish, side by side, nice and tight. Cover with the Mornay Sauce and sprinkle with black pepper.
  8. Bake for 15 minutes, and finish with 2-3 minutes under the broiler. Let cool for 10-15 minutes before serving.

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Macaroni du Chalet (or Älpermargronen)
Macaroni du Chalet (or Älpermargronen)