Chicons Au Gratin
(Lapskaus) Recipe

Origin: Belgium Period: Traidtional

Ingredients:

4 endives (chicory)
4 slices ham (not thick but not wafer thin either!)
4 tbsp butter
2 tbsp flour
500ml milk
280g grated cheese (Swiss, Ghouda, Edam etc)
40g grated cheese for the topping
salt, black pepper and nutmeg to season

Chicons Au Gratin
(Lapskaus) Preparation:

Method:

Bring a pan of lightly-salted water to a boil then cut off the bases of the endives then cook them in the water until tender (about 12 minutes).

Meanwhile prepare a Béchamel sauce. Melt half the butter in a saucepan then add the flour and stir until completely combined (this is just a classic roux). Add the milk a little at a time, stirring all the while. When all the milk has been incorporated cook until the mixture has thickened then add the cheese and continue stirring until it has melted into the sauce. Season to taste with salt, black pepper and nutmeg (nutmeg is a classic Belgian ingredient and is essential for this sauce).

Drain the endives when they are ready and roll each one in a slice of ham so that they are completely encased. Place the covered endives in a gratin dish or square baking dish then pour the béchamel sauce over the top. Scatter the remaining cheese over the sauce and dot the top with the remaining butter. Place under a hot grill and cook until the cheese has melted and the top of the dish is a golden brown.

Traditionally this dish is served with Belgian Mashed Potatoes. Don't skip on the salt for the béchamel as salt helps to counteract the bitterness of the endives.

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