Easy Cheese Bake Recipe - Chicons au Gratin (Ham & Endive)

Get ready to dive into a dish that feels fancy but is surprisingly simple to whip up: Chicons au Gratin! This classic Belgian cheese bake recipe is the ultimate cozy winter comfort food, bringing together the unique, slightly bitter-sweet flavor of Belgian endive with savory ham and a rich, creamy cheese sauce recipe. It's a symphony of flavors that will warm you from the inside out, making it a perfect choice for a comforting family meal or a show-stopping dinner party dish.
We know the thought of cooking with Belgian endive might seem a little intimidating, or perhaps you've heard horror stories of watery gratins or overly bitter endives. But fear not! We've thoroughly tested this recipe and packed it with practical tips to ensure your Chicons au Gratin turns out perfectly every single time. Our goal is to give you one reliable, truly delicious recipe. If you’ve never cooked with Belgian endive before, I’ll walk you through it step by step, ensuring your gratin is bubbling, browned, and utterly irresistible.
This traditional dish, often called witloof in Belgium, features braised or par-cooked endives wrapped snugly in slices of ham, then bathed in a luxurious Mornay sauce (that's a cheesy béchamel, for those in the know!) and baked until it's golden and bubbly. While staying true to its classic roots, our version is optimized for your home oven and readily available US groceries, making this delightful baked cheese dish easier than ever to enjoy.

Ingredients

• For the Endives & Ham:
• 4-6 medium heads Belgian endive (look for firm, pale heads with no brown spots)
• 8 slices thin deli ham (or leftover baked ham, not too sweet)
• 1 tablespoon butter (for braising endive)
• 1 teaspoon salt (for endive cooking water)
• For the Mornay (Cheesy Béchamel) Sauce:
• 4 tablespoons (½ stick) unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk, warmed
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• Pinch of freshly grated nutmeg
• 1 ½ cups (about 6 ounces) gruyere cheese grated, divided (see "Best Cheeses for Au Gratin" below)
• Best Cheeses for Au Gratin:
• Choosing the right cheese is key for a truly outstanding gratin!
• Primary Recommendation: Gruyère or Comté. These French and Swiss cheeses offer an incredible melt, a lovely nutty flavor, and brown beautifully without becoming greasy. They are truly the best cheese for baking in a gratin.
• Good Backups for US Grocery Stores: If Gruyère or Comté are hard to find, good quality Swiss cheese (like Emmentaler), Jarlsberg, or a combination of Swiss and Parmesan will work wonderfully.
• "Use What You Have" Guidance: For budget reasons or if you prefer a milder flavor, you can mix in some mild cheddar or mozzarella with Gruyère. Just be cautious, as some cheddars can become oily, and mozzarella can be very stretchy.
• What to Avoid: Steer clear of pre-shredded cheese with lots of anti-caking agents (they can make your sauce gritty), and overly sweet or smoky cheeses if you're aiming for that classic Belgian flavor profile.

Directions

1. Prep and par-cook the Belgian endive Trim the root ends off each head of endive and remove any damaged or discolored outer leaves. If your endives are particularly large, you can halve them lengthwise; otherwise, keep smaller ones whole. In a large pot or deep skillet, bring about 6 cups of lightly salted water to a gentle simmer. Add the endives (and a tiny bit of butter or a squeeze of lemon juice, if desired, to help with bitterness). Simmer for 10-15 minutes, or until the endives are just tender enough to pierce easily with a fork but still hold their shape. They shouldn’t be mushy.
2. The #1 Trick: Dry the endives really well This step is crucial for avoiding a watery gratin! Carefully transfer the par-cooked endives to a colander, cut-side up if halved, and let them drain thoroughly for at least 5-10 minutes. Gently press down on them with a spatula or your hands to release more liquid. Then, pat them very dry with paper towels. Seriously, get them as dry as possible. Any extra water will thin your beautiful sauce and make your gratin watery – this step makes all the difference!
3. Make the Mornay (cheesy béchamel) sauce In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until it forms a foamy paste (a roux) but doesn't brown. Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue to whisk as the sauce thickens, simmering gently for 3-5 minutes, until it's thick enough to coat the back of a spoon. Remove the saucepan from the heat. Whisk in 1 cup of the gruyere cheese grated, the pinch of nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth. Taste and adjust seasoning as needed. Optionally, you can add a small measured splash of the endive cooking liquid for extra flavor, but be careful not to thin the sauce too much. This is your delicious creamy cheese sauce recipe!
4. Wrap the endives in ham and assemble Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (or similar) baking dish. Lay a slice of ham flat on a clean surface. Place one dry endive (or half an endive) on one end of the ham slice and roll it up snugly. Arrange the ham-wrapped endives seam-side down in the prepared baking dish in a single layer.
5. Bake (and optionally broil) until golden Pour the Mornay sauce evenly over the ham-wrapped endives, nudging it gently so it settles between the rolls. Sprinkle the remaining ½ cup of gruyere cheese grated over the top. Bake for 25-30 minutes, or until the gratin is bubbling around the edges and heated through. For an extra golden-brown, bubbly top, you can optionally broil for the last 2-3 minutes. Watch it very closely under the broiler to prevent burning!
6. Rest and serve Once baked, remove the gratin from the oven and let it sit for 5-10 minutes. This resting time allows the sauce to set slightly, making it easier to serve without it running everywhere.