Witloof Gratin

Name: Witloof Gratin
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 8 Belgian endives (witloof); 8 slices turkey breast; 60g unsalted butter; 40g all-purpose flour; 500ml whole milk; 100g Gruyère cheese, grated; 1 tsp Dijon mustard; Pinch of nutmeg; Salt and white pepper; Lemon juice

Witloof in de Oven / Chicons au Gratin (VIT-lohf grah-TAN)

Belgian Endive Gratin

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 438 kcal

Braised Belgian endives wrapped in turkey slices, nestled in a rich béchamel sauce with Gruyère cheese, and baked until bubbling and golden — a warming winter classic.

Nutrition & Info

Protein 28.0g

Carbs 14.0g

Fat 30.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

gratin dish saucepan skillet whisk

Presentation Guide

Vessel: oval gratin dish

Garnishes: fresh parsley, cracked pepper

Accompaniments: crusty bread, boiled potatoes

Ingredients

8 Belgian endives (witloof)
8 slices turkey breast
60g unsalted butter
40g all-purpose flour
500ml whole milk
100g Gruyère cheese, grated
1 tsp Dijon mustard
Pinch of nutmeg
Salt and white pepper
Lemon juice

Instructions

1
Trim endives and braise in butter with a splash of lemon juice and water, covered, for 20 min until tender. Drain well.
2
Make béchamel: melt butter, stir in flour, cook 2 min. Gradually whisk in milk. Simmer until thick. Add mustard, nutmeg, salt, and pepper.
3
Wrap each braised endive in a slice of turkey breast.
4
Arrange wrapped endives in a buttered gratin dish. Pour béchamel sauce over the top.
5
Sprinkle with grated Gruyère. Bake at 200°C (400°F) for 25-30 min until golden and bubbling.
6
Let rest 5 min before serving. The endive should be sweet and tender beneath the gratin crust.

💡

Did You Know?

Belgian endive (witloof) was discovered accidentally in 1830 when a Brussels farmer found that chicory roots stored in his cellar had sprouted pale, tender shoots.

Chef's Notes

Equipment Tips

gratin dish
saucepan
skillet
whisk

Garnishing

fresh parsley, cracked pepper

Accompaniments

crusty bread, boiled potatoes

The Story Behind Witloof Gratin

Witloof (literally "white leaf") is Belgium's most prized vegetable, discovered by chance in a Brussels cellar in the 1830s. Gratin of endive wrapped in turkey (originally ham, adapted here) became the most popular way to serve it, a dish found on virtually every Belgian family dinner table in winter.

🕐 Traditionally enjoyed dinner, winter 📜 Origins: 20th century Belgium

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