Chicon au Gratin with Gruyère Cheese

Ingredients

• 6 Belgian endives 6 Belgian endives
• 6 slices of ham 6 slices of ham
• 50g (1/4 cup) unsalted butter 50g (1/4 cup) unsalted butter
• 50g (1/4 cup) all-purpose flour 50g (1/4 cup) all-purpose flour
• 500ml (2 cups) milk 500ml (2 cups) milk
• 100g (1 cup) Gruyère cheese, grated 100g (1 cup) Gruyère cheese, grated
• 50g (1/2 cup) Parmesan cheese, grated 50g (1/2 cup) Parmesan cheese, grated
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 18g (total), 8g (sugars)
• Protein: 20g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Trim the base of the Belgian endives and remove any damaged outer leaves. Cut a small V-shaped incision at the base to reduce bitterness.
3. 3.
   In a large pot, bring salted water to a boil. Add the endives and cook for 10 minutes until slightly tender. Drain and set aside.
4. 4.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 2 minutes, stirring constantly.
5. 5.
   Gradually whisk in the milk, ensuring no lumps remain. Cook the sauce until it thickens and coats the back of a spoon.
6. 6.
   Remove the saucepan from heat and stir in the grated Gruyère and Parmesan cheeses until melted and smooth. Season with nutmeg, salt, and pepper.
7. 7.
   Wrap each endive with a slice of ham and place them in a baking dish.
8. 8.
   Pour the cheese sauce over the wrapped endives, ensuring they are fully covered.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
10. 10.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Belgian endives — To reduce bitterness, make sure to cut a small V-shaped incision at the base of each endive before cooking.
• Gruyère cheese — Opt for a high-quality Gruyère cheese for the best flavor and melting properties.
• Parmesan cheese — Freshly grated Parmesan cheese will provide a more intense flavor compared to pre-packaged grated cheese.
• Nutmeg — Use freshly grated nutmeg for the best aroma and flavor.
• Ham — Choose a good quality ham that complements the flavors of the dish.

Tips & Tricks

• To achieve a crispy golden crust, broil the dish for a couple of minutes at the end of the baking time.
• Serve the Chicon au Gratin with a side of crusty bread to soak up the delicious cheese sauce.
• For a twist, add a sprinkle of chopped fresh herbs such as parsley or chives before serving.
• If you prefer a milder flavor, you can blanch the endives for a shorter time to retain more of their natural bitterness.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Chicon au Gratin hot, straight from the oven, as the cheese sauce is at its creamiest and the crust is at its crispiest. Pair it with a fresh green salad for a complete and satisfying meal.

Presentation advice

Garnish the Chicon au Gratin with a sprinkle of freshly chopped parsley or chives to add a pop of color. Serve it in individual baking dishes for an elegant presentation.