The real star of this Belgian-style chicory gratin is, of course, the Belgian endive. In this comforting winter dish, the endives take center stage, layered over tender potatoes and mellow leek, then topped with savory ground beef and a velvety béchamel that bakes into a golden gratin. It's a classic Belgian winter comfort food - but with an uncommon twist that lets the endive shine in a way you don't often see.
Belgian style chicory gratin
Ingredients
- 400 grams potatoes
- 400 grams ground beef
- 2 heads Belgian endives Chicory
- 2 onions
- 2 cloves garlic
- 1 stalk leek
- 1 tablespoon brown sugar
- 1 red chili pepper optional
- pepper
- salt
For the béchamel sauce
- 400 ml milk
- 50 grams butter
- 50 grams flour
- 100 grams grated cheese
- 1 teaspoon nutmeg
Instructions
Preparing all the ingredients
- Peel the potatoes and slice them into rounds. Then steam or boil them for 15 minutes until they are cooked.
- Remove the core from the Belgian endives and take the leaves apart. Melt some butter in a pan and sauté the endive until it turns lightly brown and caramelizes. You can add a tablespoon of brown sugar if you like.
- Meanwhile, slice the leek into rings and cook it in the same pan, using the cooking juices from the endive.
- Finely chop the onions, the garlic cloves and the optional chili pepper. Heat some butter in the pan and sauté the onions, garlic and chili pepper for some minutes.
- Add the ground beef. Season to taste and cook until fully done, stirring regularly.
Making the béchamel sauce
- Melt the butter in a small saucepan.
- Add the flour and stir constantly until it forms a smooth paste that comes away from the bottom of the pan.
- Then gradually add the milk, stirring continuously until you have a smooth, lump-free sauce. Also add the nutmeg.
- Finally add the grated cheese and keep the sauce warm.
Baking the gratin in the oven
- Preheat the oven to 180°C.
- Grease an oven dish and spread the potato slices over the bottom.
- Then layer the chicory, leek, and ground beef on top of the potatoes.
- Pour the béchamel sauce evenly over the casserole.
- Finish with some additional grated cheese and pepper.
- Now bake the casserole for 15 minutes in the oven until the béchamel sauce is nicely gratinated.
Nutrition
How to make a Belgian-style chicory gratin?
You prepare this Belgian-style chicory gratin in three stages. First, you chop and pre-cook all the ingredients. Next, you make the béchamel sauce, which forms the base of the gratin. Finally, you layer everything in a baking dish and let it gratinate in the oven for about 15 minutes.
Chopping and pre-cooking the ingredients
Start by peeling the potatoes. Slice them into rounds so they can form the bottom layer of the dish. Steam or boil them for about 15 minutes.
Meanwhile, remove the core from the Belgian endives and separate the leaves. Melt some butter in a large pan and sauté the endives. They will lose a lot of volume (like spinach), turn slightly brown, and caramelize. You can add a tablespoon of brown sugar for extra sweetness.
While the endives are caramelizing, prepare the leek. Remove the roots and the tough green leaves. Rinse the white part if needed. Halve it lengthwise and slice it into rings. Once the endives are caramelized, remove them from the pan and cook the leek in the remaining juices.
Next, finely chop the onions, garlic, and (optionally) the red chili pepper. When the leek is ready, remove it from the pan and melt a little butter in the same warm pan. Sauté the onions, garlic, and chili pepper.
After a few minutes, add the ground beef. Mix well and cook until the beef is fully done.
Making the béchamel sauce
For the béchamel, melt the butter in a small saucepan. Add the flour and stir constantly until the mixture is cooked through.
Gradually add the milk while stirring continuously. Keep stirring until you have a smooth, lump-free sauce. Season with nutmeg.
Finally, add the grated cheese and stir until it has completely melted.
Baking the Belgian-style chicory gratin
Now everything is ready to assemble the casserole. Grease a baking dish with a little olive oil and preheat the oven to 180°C.
Start with a layer of potatoes. Place the caramelized chicory leaves on top, followed by the leek and the ground beef.
Pour the béchamel sauce over the layers. Add some extra grated cheese and pepper to taste.
Finally, bake the casserole for about 15 minutes with top heat, until the gratin is golden brown.
More surprising.chicory
Belgian endive - or chicory, as it's known abroad - is often called the white culinary gold of Belgium, and for good reason. Its pale, tightly packed leaves hide a flavor that's both delicate and bold: gently bitter, softly sweet, and wonderfully versatile. Whether caramelized in butter, folded into a creamy gratin, or served raw for a crisp winter salad, Belgian endive brings a uniquely Belgian character to the table. Now, if you're curious to explore more ways to let this humble treasure shine, you'll find more surprising chicory recipes in the following articles:
- Chicory apple salad.
- Chicory leaves with trout mousse.
- Lukewarm chicory salad with figs.
- Belgian endives in Madeira sauce.
- Stuffed Belgian endives in prosciutto.
- Belgian endives with meatballs.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
This oven casserole is a regular guest on our winter menu.