Chicons au gratin (Belgium)

Chicons au gratin, also known as "endives au gratin" in French, are a classic dish of Belgian cuisine. Here is a typical recipe:

Ingredients :
6 to 8 chicory (endive)
50g butter
50g flour
500ml of milk
Salt and ground black pepper
Grated nutmeg
100g grated cheese (like Gruyere or Emmental)
Breadcrumbs (optional)

Instructions :
Preheat your oven to 180°C (350°F).
Remove the outer leaves from the chicory and lightly trim the base. Make a small cross at the base of each chicory to remove the bitterness.
Steam the chicory or in boiling salted water for about 15 to 20 minutes, until tender. Drain them well.
Meanwhile, prepare the béchamel sauce: in a saucepan, melt the butter over medium heat. Add the flour and mix well to form a roux. Pour in the milk little by little while stirring constantly until the sauce thickens. Season with salt, pepper and grated nutmeg to taste.
Wrap each chicory in a slice of cooked ham.
Arrange the rolled chicory in a buttered gratin dish. Pour the béchamel sauce over the chicory.
Sprinkle generously with grated cheese on top. You can also add a thin layer of breadcrumbs for a crunchy gratin.
Bake in the preheated oven for about 20 to 25 minutes, or until the cheese is golden and the gratin is heated through.
Serve hot with a green salad and steamed potatoes.

These chicory au gratin are deliciously creamy and constitute a comforting and tasty dish typical of Belgian cuisine.