Chicons au gratin
Prep time
Cook time
Total time
A classic Belgian dish - chicons au gratin (endive gratin) lightened up with a Greek yogurt Mornay sauce.
Recipe type: Main
Serves: 2 as a main course
  • (for the endives)
  • 6 small endives
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons sugar
  • (for the Mornay sauce)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¾ cup milk (I used 1%)
  • ½ cup Liberté Plain Greek Yogurt 0%
  • ½ cup Gruyère cheese
  • (to assemble)
  • 6 slices ham
  • ¼ cup Gruyère cheese, grated
  1. Preheat the oven to 425˚F.
  2. (for the endives)
  3. Remove the base of the endives and any loose outer leaves.
  4. Melt the butter in a frying pan over medium heat and add the endives.
  5. Sauté endives over medium heat for about 10 minutes, until they start to brown.
  6. Add the garlic and sugar and continue to cook until the endives start to caramelize slightly.
  7. Remove from the pan and place on paper towels to drain off any excess oil.
  8. (for the Mornay sauce)
  9. Heat the butter over medium heat in a decent-sized saucepan.
  10. Stir in the flour and cook for 2-3 minutes (it should not get brown).
  11. Whisk in the milk and continue to cook until the mixture starts to thicken slightly.
  12. Remove from the heat and add in the yoghurt. Whisk until smooth.
  13. Add the grated cheese and continue to whisk until cheese is melted into the mixture. Set aside.
  14. (to assemble)
  15. Grease an ovenproof dish.
  16. Roll the sautéed endives in a slice of ham and place seam-side down in the prepared baking dish.
  17. Pour over the Mornay sauce, covering the endives completely.
  18. Bake at 425˚F for 25 minutes.
  19. Now turn off the oven and heat the broiler on high.
  20. Sprinkle the remaining grated cheese over the top of the baking dish and broil until golden brown and bubbling, about 10 minutes.
  21. Enjoy with a green salad and fresh baguette.
Recipe by eat. live. travel. write. at