Dish

Chicon au gratin

Belgian Endive Gratin

Chicon au gratin is a dish that is perfect for cold winter nights. The dish is typically made with Belgian endives, which are a type of chicory that is grown in Belgium. The endives are wrapped in ham and baked in a creamy cheese sauce until golden brown. This dish is rich and comforting, and is sure to warm you up on a chilly evening.

European cuisine› Western European cuisine› Belgian cuisine

Vegetable Dish

Origins and history

Chicon au gratin is a traditional Belgian dish that has been enjoyed for centuries. It is believed to have originated in the French-speaking region of Belgium, where endives are a popular vegetable. The dish is typically served as a main course, but can also be served as a side dish or appetizer.

Dietary considerations

This dish is not suitable for vegetarians or those with lactose intolerance.

Variations

There are many variations of Chicon au gratin, including adding breadcrumbs or chopped nuts to the cheese sauce for added texture. Some recipes also call for the addition of chopped herbs, such as thyme or rosemary, to the dish.

Presentation and garnishing

Chicon au gratin can be presented in individual ramekins or in a large baking dish. The dish can be garnished with chopped herbs or a sprinkle of paprika for added color.

Tips & Tricks

To ensure that the endives are cooked properly, it is important to blanch them in boiling water for a few minutes before wrapping them in ham and baking them in the cheese sauce. This will help to remove any bitterness from the endives and ensure that they are tender.