Belgian Chicons Au Gratin (Endives Au Gratin)

Total Time
Prep 30 mins
Cook 5 mins

These taste wonderful with mashed potatoes. (To make mashed potatoes the Belgian way, you also put some nutmeg in with the salt and pepper) I hope you will enjoy these as much as I do. Endives are a little bitter, but cooked they are sometimes a mixture of bitter and sweet.

Ingredients Nutrition


  1. Cut the bottom part of the endives, and boil them in salted water, until tender.
  2. Prepare a bechamelle sauce:.
  3. Melt 2TB butter in a saucepan.
  4. Add flour and stir.
  5. Add milk a little at a time.
  6. Cook until thickened.
  7. Add grated Swiss cheese, salt, pepper, and nutmeg. (yes, nutmeg - you can leave it out if you would rather not have any).
  8. Drain the endives.
  9. Roll each endive in a slice of ham. Place in a rectangular baking dish.
  10. Pour the bechamelle over the rolled slices of ham. Sprinkle more Swiss cheese over the sauce. Dot with remaining butter.
  11. Place under the broiler until golden.
Most Helpful

My in-laws sometimes boil the endives in milk to take away the bitterness.

bbetv December 01, 2008

This is a lovely light dish, that really must be enjoyed. Now that I know how to cook endive, I will be making this dish often. Thank you for sharing this recipe.

Chabear01 June 14, 2006