Belgian Endive Au Gratin: A Creamy, Cheesy Delight

Belgian endive au gratin, also known as *chicons au gratin*, is a classic and comforting dish that showcases the slightly bitter, yet delicate flavor of Belgian endives perfectly complemented by a rich and creamy béchamel sauce and a generous topping of melted cheese. This dish is a staple in Belgian cuisine and makes for an elegant appetizer, a satisfying side dish, or even a light vegetarian main course. It’s surprisingly easy to make at home and requires only a handful of ingredients, transforming humble endives into a culinary masterpiece. This blog post will guide you through the steps of creating a truly exceptional Belgian endive au gratin, offering tips and tricks to ensure a perfect result every time.

## Understanding Belgian Endives

Before we dive into the recipe, let’s talk about Belgian endives themselves. These torpedo-shaped vegetables are grown in complete darkness, which accounts for their pale white color and slightly bitter flavor. The bitterness is a key component of the dish, providing a counterpoint to the richness of the sauce and cheese. Look for firm, tightly packed endives with no bruising or discoloration. The leaves should be crisp and the base should be clean and white.

## Ingredients You’ll Need

Here’s what you’ll need to make a delicious Belgian endive au gratin:

* **Belgian Endives:** 1 kg (approximately 6-8 medium-sized endives)
* **Butter:** 50g (for cooking the endives and making the béchamel)
* **All-Purpose Flour:** 50g (for the béchamel sauce)
* **Milk:** 750ml (whole milk is recommended for the richest flavor)
* **Nutmeg:** A pinch, freshly grated (essential for the béchamel)
* **Salt and White Pepper:** To taste (white pepper is preferred to maintain the sauce’s color)
* **Gruyère Cheese:** 150-200g, grated (Gruyère is traditional, but Emmental or Comté can be substituted)
* **Lemon Juice:** 1 tablespoon (optional, to prevent discoloration of the endives)
* **Breadcrumbs:** 2 tablespoons (optional, for a crispy topping)

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed steps to create the perfect Belgian endive au gratin:

**1. Preparing the Endives:**

* **Wash the Endives:** Gently rinse the endives under cold running water. Remove any damaged or wilted outer leaves.
* **Trim the Base:** Using a sharp knife, trim off a small portion of the base of each endive. This will help to remove some of the bitterness.
* **Remove the Core (Optional):** Some people prefer to remove a small cone-shaped piece from the base of the endive to further reduce bitterness. This is optional, but can be helpful if you find endives too bitter.
* **Halve or Quarter the Endives:** Depending on their size, you can halve or quarter the endives lengthwise. Smaller endives can be halved, while larger ones are better quartered. This will allow them to cook evenly.
* **Lemon Juice Bath (Optional):** If you’re concerned about the endives discoloring, you can soak them in a bowl of cold water with a tablespoon of lemon juice for about 15 minutes. This will help to keep them white.

**2. Cooking the Endives:**

There are several ways to cook the endives before assembling the gratin. We’ll cover two popular methods: boiling and sautéing.

**Method 1: Boiling:**

* **Bring Water to a Boil:** Fill a large pot with lightly salted water and bring it to a rolling boil.
* **Blanch the Endives:** Add the prepared endives to the boiling water and blanch them for 5-7 minutes, or until they are slightly tender but still hold their shape. Overcooking will make them mushy.
* **Drain and Cool:** Drain the endives in a colander and allow them to cool slightly. Gently squeeze out any excess water. This step is important to prevent the gratin from becoming watery.

**Method 2: Sautéing:**

* **Melt Butter in a Skillet:** Melt 2 tablespoons of butter in a large skillet over medium heat.
* **Sauté the Endives:** Add the prepared endives to the skillet and sauté them for 8-10 minutes, or until they are lightly browned and slightly tender. Turn them occasionally to ensure even cooking.
* **Season with Salt and Pepper:** Season the endives with salt and pepper to taste. A pinch of sugar can also be added to caramelize them slightly.

**3. Making the Béchamel Sauce:**

The béchamel sauce is the heart of the gratin, providing richness and creaminess. Here’s how to make it:

* **Melt Butter in a Saucepan:** In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat.
* **Add Flour and Cook:** Add the flour to the melted butter and whisk constantly for 1-2 minutes, until a smooth paste forms. This is called a roux. Cooking the roux helps to eliminate the raw flour taste.
* **Gradually Add Milk:** Slowly pour in the milk, whisking constantly to prevent lumps from forming. Start with a small amount of milk and gradually add the rest, ensuring that each addition is fully incorporated before adding more.
* **Simmer and Thicken:** Bring the sauce to a simmer over medium heat, stirring constantly. Continue to simmer for 5-7 minutes, or until the sauce has thickened to a coating consistency. It should be thick enough to coat the back of a spoon.
* **Season the Sauce:** Remove the saucepan from the heat and season the béchamel sauce with salt, white pepper, and a pinch of freshly grated nutmeg. Adjust the seasonings to your liking.

**4. Assembling the Gratin:**

* **Preheat Oven:** Preheat your oven to 180°C (350°F).
* **Grease Baking Dish:** Lightly grease a baking dish with butter or cooking spray.
* **Arrange Endives:** Arrange the cooked endives in a single layer in the prepared baking dish.
* **Pour Béchamel Sauce:** Pour the béchamel sauce evenly over the endives, making sure that they are well coated.
* **Top with Cheese:** Sprinkle the grated Gruyère cheese generously over the béchamel sauce. Make sure to cover the entire surface for a golden, cheesy crust.
* **Add Breadcrumbs (Optional):** If desired, sprinkle a tablespoon or two of breadcrumbs over the cheese for an extra crispy topping.

**5. Baking the Gratin:**

* **Bake in the Oven:** Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. The sauce should be bubbling around the edges.
* **Broil for Extra Browning (Optional):** If you want the cheese to be even more browned, you can broil the gratin for the last 1-2 minutes of baking. Watch it closely to prevent burning.

**6. Serving the Gratin:**

* **Let it Cool Slightly:** Remove the gratin from the oven and let it cool for a few minutes before serving. This will allow the sauce to thicken slightly and make it easier to serve.
* **Serve Warm:** Serve the Belgian endive au gratin warm as an appetizer, side dish, or light main course. It pairs well with roasted chicken, grilled fish, or a simple salad.

## Tips and Tricks for the Perfect Gratin

* **Don’t Overcook the Endives:** Overcooked endives will become mushy and lose their flavor. Aim for slightly tender but still firm.
* **Squeeze Out Excess Water:** After boiling the endives, gently squeeze out any excess water to prevent the gratin from becoming watery.
* **Make the Béchamel Smooth:** Whisk the béchamel sauce constantly to prevent lumps from forming. If lumps do form, you can strain the sauce through a fine-mesh sieve.
* **Use High-Quality Cheese:** Gruyère cheese is traditional, but Emmental or Comté can be substituted. Choose a cheese that melts well and has a nutty, slightly sweet flavor.
* **Adjust Seasonings to Taste:** Don’t be afraid to adjust the seasonings to your liking. Add more salt, pepper, or nutmeg as needed.
* **Experiment with Toppings:** Get creative with your toppings! Try adding a sprinkle of toasted almonds, chopped ham, or crispy bacon for extra flavor and texture.
* **Prepare Ahead:** You can prepare the endives and béchamel sauce ahead of time and assemble the gratin just before baking. This is a great time-saver when entertaining.
* **Freezing:** While not ideal, you can freeze leftover endive au gratin. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before reheating in the oven.

## Variations on the Classic Recipe

While the classic Belgian endive au gratin is delicious on its own, there are many ways to customize it to your liking. Here are a few ideas:

* **Ham or Bacon:** Add diced ham or crispy bacon to the gratin for a smoky, savory flavor.
* **Mushrooms:** Sauté sliced mushrooms with the endives for an earthy touch.
* **Leeks:** Add thinly sliced leeks to the béchamel sauce for a mild onion flavor.
* **Mustard:** Stir a spoonful of Dijon mustard into the béchamel sauce for a tangy kick.
* **Wine:** Add a splash of dry white wine to the béchamel sauce for a more complex flavor.
* **Vegetarian Option:** Use vegetable broth instead of milk in the béchamel sauce for a vegetarian version.
* **Vegan Option:** Use plant-based butter, flour, and milk alternatives to make a vegan béchamel sauce. Top with vegan cheese or a breadcrumb topping.

## Serving Suggestions

Belgian endive au gratin is a versatile dish that can be served in a variety of ways. Here are a few serving suggestions:

* **Appetizer:** Serve small portions of the gratin as an appetizer before a main course.
* **Side Dish:** Serve the gratin as a side dish with roasted chicken, grilled fish, or steak.
* **Light Main Course:** Serve a larger portion of the gratin as a light vegetarian main course, accompanied by a salad or some crusty bread.
* **Brunch:** Serve the gratin as part of a brunch spread, alongside eggs, bacon, and pastries.
* **Potluck:** Bring the gratin to a potluck or party. It’s always a crowd-pleaser.

## Nutritional Information (approximate per serving)

* Calories: 350-450
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 80-100mg
* Sodium: 400-500mg
* Carbohydrates: 15-20g
* Fiber: 3-5g
* Protein: 15-20g

*Note: Nutritional information can vary based on specific ingredients and portion sizes.*

## Conclusion

Belgian endive au gratin is a truly delightful dish that is sure to impress. Its creamy, cheesy richness, combined with the subtle bitterness of the endives, creates a flavor combination that is both comforting and sophisticated. With this detailed guide and helpful tips, you can easily recreate this classic dish in your own kitchen. So gather your ingredients, preheat your oven, and get ready to enjoy a taste of Belgium!

Bon appétit!