Baltic Maid

Chicons au Gratin – Belgian Endive Gratin

Posted on | May 30, 2012 | 13 Comments

This is a classic Belgian dish. I admit the picture doesn’t reveal much of what’s underneath that delicious layer of cheese. Imagine sautéed and caramelized endives wrapped in ham and topped with Mornay sauce and then baked. Mornay sauce is basically a Béchamel sauce with melted Gruyère cheese. The combination of flavours is amazing. This dish is popular for a reason.     


For the Endives

  • 6 small endives
  • 2 tbsp butter
  • 3 cloves garlic, grated
  • 3 tbsp sugar

For the Mornay Sauce

  • 2 tbsp butter
  • 2 tbsp whole wheat flour
  • 3/4 cup / 180 ml milk
  • 1/2 cup plain Greek yogurt
  • 1/2 cup Gruyère cheese, grated

For Assembling

  • 6 slices ham
  • 1/4 cup Gruyère cheese, grated 


Cut off the base of the endives and remove any wilted leaves. Melt the butter in a frying pan and add the endives. If you have some loose leaves you can just add them to the frying pan as well. Sauté the endives over medium heat for about 10 minutes until they start to brown. Turn them occasionally so they brown evenly.

Add the sugar and garlic and continue to cook until the endives start to caramelize. Then take them out and place them on a plate with paper towels.

For the Mornay sauce, melt the butter in a medium sauce pan. Add the flour and combine it with the butter and cook the mix for a few minutes.

Take it off the heat and whisk in the milk until it is well combined. Place the sauce back on the stove and cook until it starts to thicken while constantly stirring.

Then take it off the heat again and whisk in the Greek yogurt. Add the cheese and mix the sauce until the cheese melts.

Preheat the oven to 425°F / 218°C.

Now it’s time for the assembling. First, grease a casserole or baking dish just big enough to hold the endives. Take one endive and some of the loose leaves that came off and wrap this in a slice of ham. Place it in the baking dish seam-side down. Repeat with the rest of the endives.

Pour the Mornay sauce over the endives completely covering them with sauce. Sprinkle the remaining Gruyère cheese on top.

Bake for 25 minutes at 425°F / 218°C or until the top browns and bubbles.

Serve with a salad and some fresh baguette.

Guten Appetit!!! 

Belgisches Chicorée-Gratin


Für den Chicorée

  • 6 kleine Endivien/Chicorée
  • 2 EL Butter
  • 3 Knoblauchzehen, gerieben
  • 3 EL Zucker

Für die Mornay Soβe (Béchamel Soβe mit Greyerzer Käse)

  • 2 EL Butter
  • 2 EL Vollkornweizenmehl
  • 3/4 Tasse / 180 ml Milch
  • 1/2 Tasse griechischen Naturjoghurt
  • 1/2 Tasse Greyerzer Käse, gerieben

Für den Auflauf

  • 6 Scheiben Kochschinken
  • 1/4 Tasse Greyerzer Käse, gerieben


Den Strunk vom Chicorée abschneiden und welke Blätter entfernen. Die Butter in einer Pfanne schmelzen und den Chicorée hinzugeben. Lose Blätter mit in die Pfanne geben. Den Chicorée für ca. 10 Minuten anbraten bis er braun wird. Gelegentlich wenden, damit der Chicorée gleichmäβig braun wird.  

Den Zucker und den Knoblauch hinzufügen und den Chicorée so lange braten, bis er zu karamelisieren anfängt. Den Chicorée aus der Pfanne nehmen und auf einen mit Küchenpapier belegten Teller legen.

Für die Mornay Soβe, die Butter in einem mittelgroβem Topf schmelzen. Das Mehl hinzufügen und mit der Butter verrühren und für ein paar Minuten braten.

Die Soβe vom Herd nehmen und die Milch unterrühren. Die Soβe unter ständigem Rühren erwärmen bis sie anfängt, dick zu werden. Vom Herd nehmen und den Joghurt unterrühren. Dann den Greyerzer Käse hinzugeben und unterrühren bis er schmilzt.

Den Ofen auf 425°F / 218°C vorheizen.

Eine Auflaufform, die gerade groβ genug ist für den Chicorée, einfetten. Je einen Chicorée und etwaige lose Blätter in eine Scheibe Kochschinken einwickeln und mit der Naht nach unten in die Auflaufform legen. Den restlichen Chicorée genauso zubereiten.

Die Soβe über den Chicorée gieβen. Den restlichen geriebenen Käse über dem Auflauf verteilen.

Den Auflauf für ca. 25 Minuten bei 425°F / 218°C im Ofen backen oder bis der Auflauf goldbraun wird und sich Blasen bilden.

Mit einem Salat und frischem Baguette servieren.

Guten Appetit!!!



13 Responses to “Chicons au Gratin – Belgian Endive Gratin”

  1. Emma
    May 30th, 2012 @ 23:48

    Das sieht echt lecker aus! Mmmmh Käse ;) Ich hab noch nie Chicorée gegessen, wie schmeckt der eigentlich?

  2. Gerty
    May 31st, 2012 @ 03:48

    Traditionally i don’t think garlic/greek yoghurt/cheese is in it :) and most of the time it is eaten with mashed potatoes. You can also substitute the endive with green beans, but you need to cook them before wrapping them in ham (for the difficult eaters) :)
    Also,instead of the cheese, it is mostly topped with raw eggs (slightly beaten, depends on how big your plate is but mostly 2 will be enough, the whole thing should be covered), poored over the sause and then breadcrumbs/panco are added on top of that (should cover the whole thing), next add some chunks of butter and place them on the panco, then put in the oven ;)
    That said, i think your version will also taste fabulous, but the traditionnal crust on it is really mmmmm :)

  3. Jesica @ Pencil kitchen
    May 31st, 2012 @ 06:18

    I have this exact pot dish!!! :D looks crazy tempting!

  4. BalticMaid
    May 31st, 2012 @ 09:45

    @ Emma: Danke! Ich weiss gar nicht, wie ich Dir den Geschmack beschreiben soll. Ein bisschen bitter vielleicht, aber das schmeckt man in diesem Gericht nicht wirklich. Chicoree kann man auch zu Salat geben, aber da kommt der bittere Geschmack wohl eher durch.

    @ Gerty: I have seen several versions of this dish in cookbooks and on the internet. Thank you for sharing yours and letting me know what would be considered traditional. I guess you’re Belgian… :-) And I can imagine that this dish would taste amazing with mashed potatoes. Thank you!

    @ Jesica: Awesome!!! :-D I don’t even know where mine came from. My husband had this before we got married.

  5. Jen
    May 31st, 2012 @ 10:26

    Ich kenn Endivie auch nur bitter :-( Hey, kannst Du bei Kitchenartistry hochladen? Bei mir klapp das seit 2 Wochen nicht mehr und eine Rueckantwort bekomm ich auch nicht. Seufz. Nicht mein Tag…

  6. BalticMaid
    May 31st, 2012 @ 11:06

    @ Jen: Ich habe mich da zwar angemeldet, aber wenn ich mich recht erinnere, nie Photots hochgeladen… Hoffe, Dein Tag bessert sich noch! Liebe Gruesse in den Norden!

  7. Erin @ Texanerin Baking
    June 1st, 2012 @ 12:28

    I had no idea what endive was until now. My husband eats chicoree all the time… I just never knew the English name!

    This makes me crave potatoes au gratin. That dish is a disaster for me because I can not stop eating it. It’s so cheesy and carby and I have no self-control at all with carbs and cheese. So maybe I should try this vegetable-y version. It looks delicious!

    My mother has that same exact corningware dish! Or the whole set really. I think my grandparents had it too. It appears to have been popular. :)

    I wonder if I posted pictures of food in our GDR pots, you’d be like, “I KNOW THAT POT!” Haha.

  8. BalticMaid
    June 1st, 2012 @ 13:03

    @ Erin: Now I am craving Kartoffelauflauf, too. Oh my, I am hungry now… I know what you mean with the irresistible cheesy and carby goodness. That’s why I like these small casserole dishes, perfect for two… :-)
    By the way, what makes the whole set? My husband had 3 pieces of the set. It really was popular, wasn’t it?
    I love how people living in different countries recognize this dish. :-) only the internet can make this possible… :-)
    I don’t recall seeing a GDR pot that I knew on your site. Maybe in one of your next pictures you can hide a pot somewhere… hehe…

  9. Lauren
    June 1st, 2012 @ 14:54

    OMG!! I had the exact same dish on my trip to Brussels…didn’t taste anything better! You must be a really great cook, the picture looks awesome!!

  10. Erin @ Texanerin Baking
    June 2nd, 2012 @ 10:44

    That’s a small dish?! I thought it was the really big one, like 12×12. Maybe I should have said that she has tons of them instead of the whole set. :) There’s a whole cabinet full of them and they’re all stacked and when I had to do the dishes, I’d just leave those dishes out. Pain in the butt, they were. There aren’t any pot pictures on my site (teehee) but if I ever need a pot, I’ll use my white GDR pot with painted flowers on it! I’ve seen the same pot in a few WGs so maybe it’s the East German version of 60s corningware. :)

  11. My Italian Smörgåsbord
    June 5th, 2012 @ 08:02

    first time I visit your site. I am an Italian writing from Sweden and I also like traditional dishes from all over. What a beautiful use of endive… I totally love this vegetables and will try this recipe soon.

  12. BalticMaid
    June 5th, 2012 @ 14:53

    @ Lauren: Thank you! :-) I hope you had a wonderful trip to Brussels. One of my favourite things when travelling is trying new food. Looks like you enjoy it, too :-)

    @ Erin: The dish is 6 1/2 x 6 1/2 inches. It’s not tiny but perfect for 2 in my opinion.
    Your dish story is funny. Made me smile… :-) I dislike putting any of my baking dishes away. My least favourite thing to do when dealing with dishes.
    Pot pictures… :-P … do use the pot as a prop sometime. Now I am curious if I know the style.

  13. BalticMaid
    June 5th, 2012 @ 15:03

    @ My Italian Smörgåsbord: Welcome to my site. I hope you like it in Sweden. I love Sweden!! And traditional recipes!! :-) Thank you for visiting and commenting!

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