Kentucky-style Chicon au Gratin

Ingredients

In this Kentucky-style adaptation, we incorporate the flavors of the Cuisine of Kentucky by wrapping the endives in smoky bacon and infusing the creamy sauce with Kentucky-inspired ingredients. This adds a delightful smokiness and depth of flavor to the dish, giving it a distinct Southern twist. We alse have the original recipe for Chicon au gratin, so you can check it out.

• 6 Belgian endives 6 Belgian endives
• 12 slices of smoky bacon 12 slices of smoky bacon
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (120g) shredded cheddar cheese 1 cup (120g) shredded cheddar cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 teaspoon smoked paprika 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste Salt and black pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 32g, 17g
• Carbohydrates (total, sugars): 9g, 4g
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   Trim the base of each Belgian endive and remove any wilted outer leaves. Cut a small slit in the core of each endive.
3. 3.
   Wrap each endive with a slice of smoky bacon, securing it with toothpicks if needed.
4. 4.
   In a large skillet, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to create a roux.
5. 5.
   Gradually pour in the milk while whisking constantly to avoid lumps. Cook for 5 minutes, or until the sauce thickens.
6. 6.
   Remove the skillet from heat and stir in the cheddar cheese and half of the Parmesan cheese until melted and smooth. Season with smoked paprika, cayenne pepper, salt, and black pepper.
7. 7.
   Place the wrapped endives in a baking dish and pour the cheese sauce over them. Sprinkle the remaining Parmesan cheese on top.
8. 8.
   Bake for 25-30 minutes, or until the bacon is crispy and the sauce is golden and bubbling.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Belgian endives — Make sure to trim the base and remove any wilted outer leaves before wrapping them in bacon.
• Smoky bacon — Choose a high-quality bacon with a rich smoky flavor to enhance the dish's taste.
• Cheddar cheese — Opt for sharp cheddar cheese to add depth and tanginess to the sauce.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor.
• Smoked paprika — Adjust the amount of smoked paprika according to your preference for smokiness.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
• Serve the Kentucky-style Chicon au Gratin with a side of mashed potatoes or crusty bread to soak up the delicious sauce.
• If you prefer a milder flavor, you can substitute the smoky bacon with regular bacon.
• To make the dish more visually appealing, sprinkle some fresh chopped parsley on top before serving.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Kentucky-style Chicon au Gratin as a main course accompanied by a fresh green salad or as a side dish alongside roasted chicken or grilled steak. Garnish with a sprinkle of smoked paprika and fresh parsley for an extra touch of elegance.

Presentation advice

Present the Kentucky-style Chicon au Gratin in individual baking dishes or a large casserole dish. The golden-brown crust and vibrant green endives will create an enticing visual contrast. Serve with a rustic wooden spoon or spatula for a cozy and inviting presentation.