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{{#seo:
|title=Chicons au gratin (Chicory gratin) recipe
|titlemode=replace
|keywords=#chicory #butter #sauce #ham #grated #paprika #nutmeg #flour #cheese #garlic #breadcrumbs
|hashtagrev=032020
|description=Chicons au Gratin is perhaps the the most classic of Belgian recipes for home cooks and is usually consumed in winter.
}}

Chicons au Gratin is perhaps the the most classic of [[Belgian]] recipes for home cooks and is usually consumed in winter. Recipes vary from one home to another, mainly in the making of the [[Sauce|sauce]], which is sometimes based on [[Milk|milk]], sometimes based on the [[Chicory|chicory]] cooking juices. In [[Flemish]] [[Belgium]], this is known as Gegratineerd [[Witloof]].
{{recipesummary
|DatePublished=29th December 2016
|Author=JuliaBalbilla
|ImageComment =
|Servings = Serves 4
|Difficulty = 1
|TotalTime = 1 hour, 5 minutes
|PrepTime = 15 minutes
|CookTime = 50 minutes
|TotalCalories = 1329
|PortionCalories = 332
|Image = [[Image:Chicons au gratin Chicory gratin recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

'' Hot lettuce, with sauce.''

4/5

...sort of.

 [[User:NonLoggedInUser|NonLoggedInUser]] 
</tr></td>
</table>

{{RecipeIngredients
|'''For the chicory'''
| [[Butter]]
| [[Garlic]] to taste
| 8 chicories
| 4 slices of [[Ham|ham]]
| [[Breadcrumbs]]
|'''For the Béchamel sauce'''
| 25g [[Butter|butter]]
| 30g [[Flour|flour]]
| 500ml warm [[Milk|milk]]
| Seasoning
| [[Nutmeg]] to taste
| A pinch of [[Paprika|paprika]]
| 1 tablespoon single [[Cream|cream]]
| [[Grated]] [[Cheese|cheese]], to taste - choose a hard cheese such as [[Cheddar]] or [[Comté]]
}}

===Method===
{{RecipeMethod

| Melt the [[Butter|butter]] in a large [[Frying pan|frying pan]]
| Sauté the [[Garlic|garlic]] then add the [[Chicory|chicory]]
| [[Stew]] for about 20 minutes
| Remove the [[Chicory|chicory]] from the pan
| Wrap the [[Ham|ham]] around the [[Chicory|chicory]] and place in a gratin dish
| Whilst the [[Chicory|chicory]] is cooking, make the [[Sauce|sauce]]
| Melt the [[Butter|butter]] in a [[Saucepan|saucepan]]
| Add the [[Flour|flour]], mix vigorously and leave to cook for about 4 minutes.
| Add the [[Milk|milk]] a little at a time and stir until it boils so that it does not form lumps
| Add the [[Cream|cream]], [[Nutmeg|nutmeg]], [[Paprika|paprika]], then season with [[Salt|salt]] and [[Pepper|pepper]].
| Pour the [[Sauce|sauce]] over the [[Chicory|chicory]], and top with [[Grated|grated]] [[Cheese|cheese]], [[Breadcrumbs|breadcrumbs]] and a knob of [[Butter|butter]].
| [[Bake]] in the [[Oven|oven]] for 20 minutes at 220° C (425° F - gas 7), [fan oven 200° C]
}}
===Recipe source===

* '''[http://cuisine.journaldesfemmes.com/recette/342216-chicons-au-gratin Le Journal des Femmes]'''
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Belgian recipes]]
[[Category:Accompaniments]]
[[Category:Snacks and light bites]]
[[Category:Starters]]
[[Category:Cheese recipes]]
[[Category:Meat recipes]]
[[Category:Pork recipes]]
[[Category:Vegetable recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/chicory|#chicory]] [[Special:Search/butter|#butter]] [[Special:Search/sauce|#sauce]] [[Special:Search/ham|#ham]] [[Special:Search/grated|#grated]] [[Special:Search/paprika|#paprika]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/flour|#flour]] [[Special:Search/cheese|#cheese]] [[Special:Search/garlic|#garlic]] [[Special:Search/breadcrumbs|#breadcrumbs]]
</code>

Chicons au gratin (Chicory gratin) - Revision history

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