DISH RESEARCH · Main dish
Belgian endive gratin
Also known as: Chicons au gratin, Witloof met ham en kaassaus
Ham-wrapped endives under a nutmeg-seasoned cheese béchamel.
About Belgian endive gratin
Sandra Slawinski presents chicon gratin as a Belgian classic. Whole endives are wrapped in ham beneath a cheese béchamel, with boiled potatoes and extra cheese at serving.
The endive contributes the slight bitterness described by Slawinski. Ham and the milk-and-butter sauce bring savoury richness, while Gruyère, Cheddar and Emmental add cheese flavour and nutmeg provides aroma.
The endives become soft while remaining intact inside the ham. A browned cheese crust covers the sauce, contrasting with the tender rolls beneath. The gratin is served piping hot.
Allergens in this recipe
Contains: Milk.
Product-dependent or unconfirmed: Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Belgian endive gratin
Sandra Slawinski’s Belgian chicon gratin with three cheeses.
- Belgian endivesBase
- Ham slicesProtein
- MilkLiquid
- ButterCooking medium
- GruyèreFinish
- CheddarFinish
- EmmentalFinish
- FlourBinder
- Grated nutmegAromatic
- WaterLiquid
- SaltSeasoning
- PepperSeasoningIngredient page not linked
- Boiled potatoesAccompaniment
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Belgian endives: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Ham slices: Recipe-specific ingredient evidence; Allergen details unconfirmed. Exact meat/cure/product formula not specified; ordinary named ham retained.
- Milk: Recipe-specific ingredient evidence; Milk source-confirmed
- Butter: Recipe-specific ingredient evidence; Milk source-confirmed
- Gruyère: Recipe-specific ingredient evidence; Milk source-confirmed. Actual three-cheese blend56, sauce/top/extra-serving portions consolidated.
- Cheddar: Recipe-specific ingredient evidence; Milk source-confirmed. Actual blend56 with Gruyere and Emmental, not an invented alternative selection.
- Emmental: Recipe-specific ingredient evidence; Milk source-confirmed. Actual same blend56.
- Flour: Recipe-specific ingredient evidence; Wheat (gluten) unconfirmed. Generic flour57, cereal unspecified.
- Grated nutmeg: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader nutmeg candidate, grated form58/40.
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Explicit salted endive boiling bath60, drained temporary carrier; potato boiling medium not separately stated.
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual endive cooking water60 and sauce62.
- Pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Generic pepper62, exact colour/form unspecified.
- Boiled potatoes: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader potato candidate; selected boiled branch41 over mash. Full separate preparation unprovided.
Origins & food traditions
Countries
- Belgium
- BelgiumCatalogue link pending review
Cuisines & regions
- Belgian Cuisine
- Belgian cuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.