European
Belgium - Vegetarian
Gratin de Chicons
Chef's Menu Description
A comforting Walloon gratin of whole braised Belgian endives layered with sliced potatoes, draped in velvety nutmeg-spiced cheese cream, and baked until bubbling and deeply golden.
Ingredients
- • 6 Belgian endives (chicons), braised in butter
- • 400g boiled potatoes, sliced into rounds
- • 250ml double cream
- • 150g grated Belgian mountain cheese (Chimay or Gouda)
- • 1 clove garlic, minced
- • 1/2 tsp freshly grated whole nutmeg
- • Sea salt and freshly ground black pepper
Preparation Steps
1
Phase 1
Rub an earthenware gratin dish with garlic and butter. Layer the sliced potatoes on the bottom and arrange the braised endives over the potatoes.
2
Phase 2
Whisk the double cream with minced garlic, nutmeg, salt, and pepper.
3
Phase 3
Pour the seasoned cream evenly over the endives and potatoes, then scatter the grated cheese heavily over the surface.
4
Phase 4
Bake in a preheated oven at 190°C (170°C fan) for 25 minutes until the gratin is bubbling and the cheese crust is deeply golden brown.