Chicory Gratin with Ham and Gouda
A comforting Belgian classic featuring tender chicory (endive) wrapped in ham, bathed in a creamy béchamel sauce, and topped with melted Gouda cheese. Baked until golden and bubbly, it's a delightful dish often served with potatoes.
🧂 Ingredients
- 4 large heads Chicory (Endives)(trimmed and cored)
- 4 thin slices Cooked ham slices(enough to wrap each chicory head)
- 30 g Butter
- 30 g All-purpose flour
- 500 ml Milk(whole milk recommended)
- 100 g Grated Gouda cheese(plus extra for topping)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 pinch Nutmeg(freshly grated)
- 1 tbsp Breadcrumbs(optional, for topping)
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Lightly grease an ovenproof dish.
💡 Tip: Ensure the dish is large enough to hold the chicory comfortably. - 2
Prepare the chicory: Remove any wilted outer leaves and carefully cut out the bitter core. You can blanch the chicory in boiling salted water for 5 minutes to reduce bitterness, then drain well.
💡 Tip: Blanching is optional but recommended for a milder flavor. - 3
Wrap each chicory head snugly in a slice of ham.
- 4
Place the ham-wrapped chicory in the prepared ovenproof dish.
💡 Tip: Arrange them cut-side up if possible. - 5
Make the béchamel sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
- 6
Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and thick. Bring to a gentle simmer.
💡 Tip: Using warm milk can help prevent lumps. - 7
Season the béchamel with salt, pepper, and a pinch of nutmeg. Stir in 100g of grated Gouda cheese until melted and smooth.
- 8
Pour the cheese sauce evenly over the ham-wrapped chicory in the dish.
💡 Tip: Ensure all the chicory is well covered. - 9
Sprinkle with extra grated Gouda cheese and optional breadcrumbs.
- 10
Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbling and the cheese topping is golden brown.
💡 Pro Tips
- ✓Serve with boiled or mashed potatoes for a complete Belgian meal.
- ✓If you don't have Gouda, Gruyère or another good melting cheese can be used.
- ✓For a slightly different flavor, you can use a smoky ham.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a splash of lemon juice to the béchamel for brightness.
- Incorporate a teaspoon of Dijon mustard into the béchamel.
- For a richer sauce, use half cream and half milk.