Chicons au Gratin Veg
Chicons au gratin végétariens: tender braised Belgian endives baked in a rich, velvety nutmeg-infused Mornay cheese sauce under a bubbly golden crust of grated Chimay cheese.
Ingredients
- • 6 fresh Belgian endives (chicons), braised tender in butter and drained
- • 40g butter and 40g plain flour for roux
- • 450ml whole milk
- • 150g grated Belgian Chimay or mature Gouda cheese
- • 1/2 tsp freshly grated whole nutmeg
- • 1 pinch cayenne pepper, sea salt and white pepper
Preparation Steps
Gently press the braised endives between sheets of kitchen paper to remove excess moisture so the gratin stays rich and velvety.
Melt butter in a saucepan, whisk in flour for 1 minute, then gradually whisk in the milk until a thick béchamel forms. Stir in two-thirds of the grated cheese, nutmeg, cayenne pepper, salt, and pepper.
Lay the braised endives in a buttered gratin dish. Pour the warm cheese sauce over the endives until completely enveloped.
Top with the remaining grated cheese. Bake at 200°C (180°C fan) for 20 minutes until the sauce is vigorously bubbling and the cheese is deeply bronzed and crusty.