National Dish Belgium: Chicons au Gratin (Recipe)
In this article
Discover Chicons au Gratin, one of Belgium’s most comforting classics! Tender heads of chicory are wrapped in ham, blanketed in a creamy cheese sauce and baked until golden. The gentle bitterness of the chicory plays beautifully against the savoury ham and the rich sauce, making this a dish built for cold evenings, sociable suppers and unhurried family meals.
About Chicons au Gratin
Chicons au Gratin is a quintessential Belgian national dish that has won over countless food lovers. It brings together the delicate flavour of chicory with hearty ham and a creamy cheese sauce baked to a golden finish. On chilly days it offers not just warmth but a genuine sense of home and comfort. The contrast between the slightly bitter chicory and the robust taste of the ham is quite simply irresistible.
Ingredients (serves 1–2)
- 4–6 heads of chicory
- 200 g ham
- 100 g grated cheese (Gruyère works well)
- 200 ml double cream
- 30 g butter
- 1 tablespoon plain flour
- Salt and pepper to taste
Shopping for the ingredients
When choosing ingredients for chicons au gratin, look for fresh chicory that is crisp and firm rather than limp or browning at the edges. The ham should be of good quality, since it contributes a great deal to the character of the finished dish. Pick a cheese that melts smoothly so the sauce turns out silky rather than grainy. The remaining ingredients — cream and butter — are everyday staples you will find in any well-stocked supermarket.
Preparing the dish
Before you start cooking chicons au gratin, prepare all your ingredients properly. Begin by trimming the chicory and removing any tired outer leaves. Next, cut the ham into slices or small pieces so it can be distributed evenly through the dish. For the sauce you will need grated cheese, and it is well worth grating it fresh from the block to get the full depth of flavour.
Step-by-step instructions
- Preheat the oven to 180 °C.
- Blanch the chicory in salted water for about 10 minutes, then drain thoroughly.
- Melt the butter in a pan, add the flour and cook briefly to make a roux.
- Slowly pour in the cream, stirring constantly, and bring to the boil until the sauce thickens.
- Stir the ham and half the cheese into the sauce.
- Grease an ovenproof dish and lay the chicory inside.
- Pour the cheese sauce evenly over the chicory and scatter over the remaining cheese.
- Bake for roughly 20–30 minutes, until the cheese is golden brown and bubbling.
Gluten-free / lactose-free version
For a gluten-free version of chicons au gratin, simply use a gluten-free flour blend to thicken the sauce. To make it lactose-free, plant-based alternatives such as almond or soya cream work well, together with a lactose-free cheese. These products are now stocked by most supermarkets, which makes adapting the recipe straightforward. That way nobody at the table has to miss out.
Tips for vegans and vegetarians
To prepare chicons au gratin vegan, replace the ham with a plant-based sausage or simply with more vegetables. For the sauce, use a vegan cheese or a homemade cashew cream. Both options deliver a similarly creamy texture and plenty of flavour. With the right seasoning and a few fresh herbs, no one needs to give up this comforting bake.
More tips and tricks
A handful of small touches can lift chicons au gratin considerably. Adding a pinch of nutmeg or a little garlic to the cheese sauce, for example, gives it a far more rounded aroma. Fresh herbs such as parsley or chives scattered over just before serving bring a bright, clean note to the finished dish. Experiment with the quantities until you land on your own favourite version.
Adapting the recipe to your taste
Chicons au gratin is a highly flexible dish that adapts easily to personal preference. Try different cheeses to shift the flavour profile — a sharper mature cheese gives a bolder result, a milder one keeps things gentle. Roasted vegetables or sautéed mushrooms also make welcome additions. Follow your instincts and shape the dish exactly the way you like it, much as cooks do with a hearty Stoemp.
Ingredient substitutions
If you find yourself short of an ingredient, there is usually a sensible alternative. In place of chicory you can use white cabbage, which brings a comparable gentle bitterness — the same vegetable-led approach you see in Gegratineerde Witloof. If ham is not to your taste, smoked tofu or aubergine make a satisfying savoury substitute. Season these alternatives generously so the dish keeps its full flavour.
Drink pairing ideas
A chilled glass of white wine is the natural partner for chicons au gratin, particularly a Chardonnay or Sauvignon Blanc whose acidity cuts through the richness of the sauce. A light, crisp cider works just as well. If you prefer something alcohol-free, sparkling water with lemon or a homemade lemonade will do the job nicely. Any of these round off the meal and add a refreshing counterpoint.
Serving and presentation ideas
Presenting chicons au gratin can be simple yet effective. Serve it in a handsome ovenproof dish that can go straight from oven to table. A garnish of fresh herbs gives the bake a lively look while adding a final flourish of flavour. You might also set the dish on a wooden board or use rustic crockery to underline its Belgian character, in the same unfussy spirit as a bowl of Waterzooi.
A bit of history
Chicons au gratin has its roots in Belgium, where chicory has been an important crop since the 19th century. Originally from the Mediterranean, the vegetable was cultivated in Belgium and became central to a whole family of traditional dishes. The recipe has evolved over the decades and is now firmly embedded in the country’s food culture. Some regions prepare it with a particular cheese sauce or a local cured ham, giving the bake its own regional stamp within Belgian cuisine.
More recipe ideas
Summary: Chicons au Gratin
All in all, chicons au gratin is a straightforward dish that wins people over with its bold flavours and creamy texture. The combination of chicory, ham and a bubbling cheese sauce has made it an enduring classic of the Belgian table. Whether you serve it for a relaxed dinner with friends or as a hearty family meal, it is always a sound choice. Let its many possible variations inspire you and bring a little piece of Belgium to your own kitchen.
