Belgian Chicory Gratin - Cheese & Ham Casserole

Welcome to the ultimate guide for creating a truly authentic Belgian Chicory Gratin, also known as Chicons au Gratin! If you're searching for a comforting `cheese and ham casserole` that’s a little different from the usual, you've hit the jackpot. This traditional Belgian dish takes tender, braised chicory (Belgian endives), wraps it snugly in savory ham, and bathes it all in a rich, cheesy béchamel sauce before baking it to golden, bubbly perfection.
Think of it as Belgium’s cheesy, cozy answer to mac and cheese — but built around chicory instead of pasta. It’s an everyday winter comfort food that Belgians absolutely adore, often served with creamy mashed potatoes or a hearty stoemp. Forget bland `gratin dish recipes`; this one is packed with flavor, easy to make, and guaranteed to become a new favorite. Whether you’re a seasoned cook or just starting your culinary adventure, our step-by-step instructions will help you master this delicious `ham cheese casserole` and bring a comforting taste of Belgian cuisine right into your kitchen. Let’s get cooking!

Ingredients

• Core Ingredients:
• Belgian Endives / Chicory: 8 medium heads (about 1.5 kg / 3.3 lbs total). Look for firm, pale, tightly closed heads.
• Ham: 8-12 thin to medium deli-style slices (about 200-300g / 7-10 oz). Opt for a good quality, savory ham. Avoid overly sweet or smoked honey ham, as it can overpower the delicate chicory.
• Cheese: 1.5 cups (150g / 5.3 oz) Gruyère, freshly grated. This is the classic choice for its nutty, melting qualities. Swiss or Emmental are acceptable backups if Gruyère is unavailable.
• Béchamel Components:
• Unsalted Butter: 4 tablespoons (56g / 2 oz)
• All-Purpose Flour: 4 tablespoons (30g / 1 oz)
• Whole Milk: 2.5 cups (600ml / 20 fl oz), warmed slightly
• Nutmeg: 1/4 teaspoon, freshly grated
• Salt: 1/2 teaspoon, or to taste
• Black Pepper: 1/4 teaspoon, freshly ground, or to taste
• Optional Flavor Boosters (for the béchamel):
• Beer: 1-2 tablespoons of a light Belgian beer (like a pilsner or blonde ale) for a subtle depth.
• Dijon Mustard: 1-2 teaspoons of sharp Dijon mustard for an extra tangy kick.
• Pantry & Seasoning:
• Salt: For seasoning chicory water and béchamel.
• Black Pepper: Freshly ground, for seasoning.
• Nutmeg: Freshly grated, essential for béchamel.
• Optional Garnish:
• Fresh parsley or chives, finely chopped.
• A touch of lemon zest for brightness.
• Ingredient Notes for US Shoppers:
• Belgian Endives: You can usually find Belgian endives in the produce section of most well-stocked US grocery stores, often near specialty lettuces. If you absolutely can’t find them, a very mild, small head of cabbage or blanched celery hearts can be a last-resort substitute, but be aware the flavor profile will be different. Avoid bitter greens like radicchio.
• Cheese: For Gruyère, look for brands like Roth or Emmi in the specialty cheese section. For Swiss or Emmental, any good quality block cheese that you can grate yourself will work better than pre-shredded, which often contains anti-caking agents.
• Ham: Head straight to the deli counter and ask for thin to medium slices of a good quality cooked ham. This usually offers better flavor and texture than pre-packaged varieties.

Directions

1. Equipment & Prep Checklist:
   1. Large pot or deep skillet for blanching/braising chicory.
   2. Medium saucepan for béchamel.
   3. 9x13-inch (or similar) baking dish.
   4. Tongs, whisk, paper towels.
   5. Preheat oven to 400°F (200°C).
   6. Quick Mise-en-Place: Before you start, grate your cheese, measure your milk, slice off the chicory cores, and clear your counter space near the stove and oven.
2. Prep and Par-Cook the Chicory
3. Trim: Gently trim the very base of each chicory head, removing just enough to release any tough outer leaves, but keeping the heads mostly intact. If the chicory is large, you might need to cut a small, cone-shaped wedge from the core to reduce bitterness, but don't go too deep.
4. Par-Cook (Braise/Boil): In your large pot, bring a generous amount of salted water to a gentle boil. Carefully add the chicory heads. Option A (default and recommended): gently braise or boil them until they are just tender enough for a fork to slide in easily, but still hold their shape. This usually takes about 10-15 minutes, depending on the size of your chicory. Visual doneness cues: the outer leaves will soften and become slightly translucent.
5. Drain Thoroughly: This is a crucial step! Once tender, use tongs to remove the chicory and let them cool slightly in a colander. Once cool enough to handle, gently squeeze each chicory head to remove as much excess water as possible. Then, pat them thoroughly dry with paper towels.
6. Pro Tip: Dry chicory = creamy sauce. If you rush this draining step, that extra water will end up diluting your béchamel.
7. Bitterness Note: Par-cooking helps to tame the natural bitterness of chicory without turning it to mush. Don't overcook, as this can make them too soft and watery.
8. Make the Cheese Béchamel
9. Make the Roux: In your medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour. Cook this mixture, constantly whisking, for 1-2 minutes until it forms a smooth paste and smells slightly nutty, but don't let it brown. This is your roux.
10. Add Milk: Slowly, a little at a time, pour the warmed milk into the roux, whisking constantly and vigorously to prevent lumps. Continue whisking until all the milk is incorporated and the sauce is smooth.
11. Thicken: Bring the sauce to a gentle simmer, continuing to whisk occasionally. Let it simmer for 3-5 minutes, or until it has thickened enough to coat the back of a spoon.
12. Finish the Sauce: Remove the saucepan from the heat. Stir in about 1 cup (100g) of the grated Gruyère cheese (reserve the remaining 1/2 cup for topping). Season with salt, freshly ground black pepper, and freshly grated nutmeg. If using, stir in the optional splash of beer or Dijon mustard now.
13. Taste Adjustment: Taste the béchamel. It should be well-seasoned, keeping in mind that the ham and remaining cheese will also contribute saltiness to the final dish. Adjust salt and pepper as needed.
14. Wrap Chicory in Ham
15. Wrap: For each dried chicory head, take a slice of ham and wrap it tightly around the chicory. If your chicory heads are particularly small or large, you might use one or two slices per head to ensure a good wrap.
16. Arrange: Place the wrapped chicory rolls snugly in your prepared 9x13-inch baking dish, arranging them in a single layer with the seam side down to prevent them from unraveling.
17. Assemble the Gratin
18. Pour Sauce: Evenly pour the warm cheese béchamel over the wrapped chicory rolls in the baking dish.
19. Distribute: Gently tilt the pan from side to side to help distribute the sauce evenly, ensuring it seeps down between the rolls without dislodging them.
20. Sprinkle Cheese: Sprinkle the remaining 1/2 cup (50g) of reserved grated Gruyère cheese over the top of the sauce. This will create a beautiful golden crust when baked.
21. Bake until Bubbly and Golden
22. Bake: Place the baking dish in your preheated 400°F (200°C) oven. Bake for 25-35 minutes, or until the sauce is visibly bubbling around the edges and the cheese on top is lightly browned and melted.
23. Optional Broil: For an extra golden-brown, crispy top, you can briefly broil the gratin for 1-3 minutes at the very end. Keep a close eye on it, as cheese can burn quickly under the broiler!
24. Standing Time: Once out of the oven, let the gratin rest for 5-10 minutes. This allows the sauce to set and thicken slightly, making it less runny and easier to serve neatly.