I remember my amazement the first time this dish, known as Chicon (the French word for Belgian Endive) Au Gratin, was served to me. “You mean you can cook endives?” Each perfect spear is lovingly braised until tender in a warm buttery bath, then wrapped up in a ham blanket and tucked into a thick duvet of béchamel sauce and cheese before baking in the oven. Good night!
Ingredients
- 10 - 12 Belgian endives
- 10 - 12 slices of good quality ham
- 4 tablespoons butter, divided
- 2 tablespoons flour
- 2 teaspoons mustard powder
- 1 1/4 cups milk
- 1/2 cup local Gruyere-style cheese + 1/4 cup for sprinkling
- white pepper
- salt
Instructions
Place the endives in a large shallow saucepan with enough water to just cover halfway. Add 2 tablespoons butter and season with salt and pepper. Bring to the boil and simmer over medium heat for about 30 minutes or until tender. Drain in a sieve over a bowl to reserve the cooking liquid while you make the béchamel.
In a saucepan, melt 2 tablespoons butter. Once completely liquid, add flour and mustard powder and cook the mixture over medium-high heat for 2 or 3 minutes, stirring constantly with a wooden spoon to prevent burning. At the same time, in another saucepan, heat the milk to hot—not boiling—and then gradually add to flour/butter mixture, stirring constantly to smooth out any lumps. Season with salt and pepper and continue stirring until thickened. Add ½ cup of cheese and stir through until melted. Set aside while you wrap the very-well-drained endives in ham and place in a shallow baking dish. Once the endives are all snugly arranged, top with the béchamel and finally the remaining cheese. Bake at 350° for 30–40 minutes until nicely golden brown and cheese is bubbling.
Note: A Gruyère-style cheese works best in this dish and there are plenty of local options to fit the bill. Try Alpindon from Kootenay Alpine Cheese Co., Heidi from The Farm House Natural Cheeses, or Raclette from Little Qualicum Cheeseworks
