Belgian Chicon au Gratin (Endive Gratin)

Belgium’s culinary heritage is rich with comforting dishes that showcase its love for quality ingredients and hearty flavours, and Chicon au Gratin, is no exception.

This beloved dish is a hallmark of Belgian home cooking, seamlessly blending the slight bitterness of endives with the creamy decadence of a béchamel sauce and the savoury allure of melted cheese.

Often enjoyed during the colder months, Chicon au Gratin is a dish that brings warmth and nostalgia to the table, embodying the essence of Belgian comfort food.

What Is Chicon au Gratin?

Chicon au Gratin is a baked dish featuring Belgian endives, also known as chicons, wrapped in ham slices, smothered in a rich béchamel sauce, and topped with grated cheese before being baked to golden perfection.

he dish is as much about the balance of textures as it is about flavours. The tender endives, the smoky ham, the velvety sauce, and the crispy cheese crust all come together in a symphony of taste and satisfaction.

In Belgium, this dish is a staple of family dinners and gatherings, often served alongside mashed potatoes to soak up the creamy sauce.

While it may sound simple, the execution requires care, as the endives need to be cooked just right to preserve their subtle bitterness while blending harmoniously with the other elements.

Ingredients and Taste

At the heart of Chicon au Gratin are the Belgian endives, a vegetable prized for its mild bitterness and delicate crunch. These are first lightly cooked to soften their texture before being wrapped in slices of ham.

A creamy béchamel sauce, made with butter, flour, milk, and a touch of nutmeg, is poured generously over the wrapped endives. 

The dish is then sprinkled with grated cheese, often Gruyère or Emmental, and baked until bubbling and golden.

The taste of Chicon au Gratin is a beautiful contrast of flavours. The endives retain a slight bitterness, which is mellowed by the smoky saltiness of the ham and the richness of the béchamel.

The cheese topping adds a nutty depth and a satisfying crunch, making each bite an indulgent experience. This combination of flavours is what makes the dish so iconic in Belgian cuisine, simple ingredients elevated through thoughtful preparation.

A Taste of History

Chicon au Gratin is a dish deeply rooted in Belgium’s culinary traditions, reflecting the country’s agricultural heritage and its appreciation for rustic yet refined cooking.

Belgian endives, the star of the dish, were first cultivated in the 19th century near Brussels, making them a relatively modern addition to European cuisine. The vegetable’s versatility and unique flavour quickly made it a staple in Belgian kitchens.

The dish itself likely emerged in the mid-20th century as an adaptation of classic French gratin recipes, showcasing Belgium’s ability to make these influences its own.

Wrapping endives in ham and baking them under a blanket of béchamel and cheese was a practical way to create a hearty, satisfying meal during times when cooking at home was a daily ritual.