National Dish Belgium: Gegratineerde Witloof (Recipe)
In this article
Discover Gegratineerde Witloof, one of Belgium’s most comforting classics! Tender heads of chicory are blanched, blanketed in a rich cheese sauce and baked until the top turns deep golden. The gentle bitterness of the vegetable plays beautifully against the creamy sauce, making this a dish that feels equally at home at a festive dinner and on a cold weeknight evening.
About Gegratineerde Witloof
Gegratineerde Witloof is a classic Belgian bake, also known as Witloof au Gratin. It brings together the delicate freshness of chicory and a rich, creamy cheese sauce that refines the vegetable and gives it a character all of its own. Traditionally it is made with regional ingredients, which underlines the authenticity of Belgian home cooking. Whether you serve it as part of a celebratory meal or simply as warming comfort food, this gratin is an absolute must.
Ingredients (serves 1–2)
- 2 heads of chicory
- 200 ml cream
- 100 g grated cheese (Gruyère or Emmental, for example)
- 1 tablespoon butter
- 1 tablespoon plain flour
- Salt and pepper to taste
- 1 pinch of nutmeg (optional)
Shopping for the ingredients
The quality of the ingredients decides the flavour of the finished gratin. When buying chicory, look for heads that are firm, pale and unblemished, with no browning at the tips. For the sauce you can choose whichever cheese you prefer, though Gruyère and Emmental remain the most popular because they melt smoothly. Cream, butter and the seasonings are easy to find in any good supermarket or at a specialist grocer.
Preparing the dish
Before you start cooking, gather and prepare everything you need. Wash the chicory thoroughly to remove any grit, then halve each head lengthways so it cooks evenly and is easier to arrange in the dish. If the core tastes very bitter, cut out a small cone at the base. Measure out the dry ingredients and keep them within reach so the sauce comes together without interruption.
Step-by-step instructions
- Preheat the oven to 200 °C.
- Blanch the chicory in lightly salted water for about 5 minutes.
- Melt the butter in a pan and stir in the flour to make a roux.
- Pour in the cream slowly, stirring vigorously until the sauce thickens.
- Stir about half the cheese into the sauce and season with salt, pepper and nutmeg.
- Arrange the blanched chicory in an ovenproof dish and spoon the cheese sauce evenly over the top.
- Scatter the remaining cheese over the sauce and bake for 25–30 minutes, until golden brown.
- Take the gratin out of the oven and let it settle briefly before serving.
Gluten-free / lactose-free version
Making this gratin gluten-free is straightforward: simply swap the plain flour for a gluten-free alternative such as rice flour, which thickens the sauce just as reliably. For a lactose-free version, use lactose-free cream and cheese, both of which deliver the same creamy texture and flavour as the traditional recipe. Do check the remaining ingredients as well, particularly any pre-grated cheese, so that nothing slips through unnoticed.
Tips for vegans and vegetarians
A vegan version works very well too. Replace the cream with a plant-based alternative such as almond or soya cream, and use vegan cheese or a blend of ground nuts and nutritional yeast to achieve a comparable savoury depth. Soaked cashews blended smooth give the sauce a wonderfully creamy consistency. Adding pulses or extra vegetables alongside the chicory turns the dish into a more substantial, protein-rich main course.
More tips and tricks
To bring out even more flavour, add herbs such as thyme or chives to the sauce. It is worth experimenting with the cheese as well: a smoked variety, or a mix of several kinds, lends the gratin a distinctive edge. You can assemble the dish in advance and let the flavours mingle before baking. A little extra cheese and a scattering of fresh herbs just before serving make it look and taste all the better — a trick that works just as nicely with Vlaamse Asperges.
Adapting the recipe to your taste
This gratin adapts easily to personal preference. If you would like a slightly sweeter note, fold in caramelised onions. For something spicier, chilli or paprika stand up well to the cheese sauce. Vary the quantity of cheese to make the dish either richer or lighter, and season generously to your own taste. Many Belgian families wrap each half of chicory in a slice of ham before baking, which turns it into a heartier meal.
Ingredient substitutions
If certain ingredients are not to hand, there are usually good alternatives. The cream can be replaced with a mixture of yoghurt and plant-based milk, though it needs gentle heat so it does not split. Chicory itself can be swapped for another leafy vegetable such as chard or leeks. And if you have no Gruyère, any other well-melting cheese will do the job nicely — the same flexible approach that makes a dish like Stoemp so forgiving.
Drink pairing ideas
Several drinks suit this gratin beautifully. A dry white wine such as Sauvignon Blanc or Chardonnay complements the creamy sauce without overwhelming it. For an alcohol-free option, lemonade or sparkling water with a slice of lemon adds welcome freshness. A dry cider is another excellent choice, and a crisp Witbier rounds off the meal in a thoroughly Belgian way.
Serving and presentation ideas
Presentation makes a real difference here. Serve the gratin straight from a handsome ovenproof dish and garnish it with fresh herbs at the last moment. Arranged on a nicely laid plate, a few halved cherry tomatoes add a welcome flash of colour against the golden crust. Baking individual portions in small dishes gives the meal an elegant touch and always draws admiring looks from guests.
A bit of history
The dish has its roots in Belgian home cooking, where chicory has been a favourite vegetable since the 19th century — famously discovered by accident in the cellars of a farmer near Brussels. Baking it under a cheese sauce became a culinary tradition that has been handed down through generations. Many Belgian families keep their own version, which makes the recipe a personal and endlessly varied part of Belgian cuisine. Today it stands as a symbol of unfussy home cooking that tastes wonderful and brings people together around the table.
More recipe ideas
Summary: Gegratineerde Witloof
Gegratineerde Witloof is a delicious and thoroughly traditional dish of the Belgian kitchen, one that lets the gentle bitterness of chicory shine alongside a creamy cheese sauce. It is simple enough to make that it suits a quiet evening, yet special enough for an occasion. With a few small changes it can be made gluten-free or vegan, so it meets almost any dietary need. Give it a try and let this Belgian classic win you over.
