Ingredients with Measurements:
- 6 Belgian endives
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Whisk
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Trim the ends off the Belgian endives and remove any wilted leaves.
3. Bring a large pot of salted water to a boil. Add the Belgian endives and cook for 5 minutes, or until tender. Drain and set aside.
4. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
5. Gradually whisk in the milk and continue whisking until the mixture thickens, about 5 minutes.
6. Stir in the salt, black pepper, and nutmeg.
7. Remove the saucepan from the heat and stir in the Gruyere cheese until melted.
8. Arrange the Belgian endives in an oven-safe baking dish.
9. Pour the cheese sauce over the endives.
10. Sprinkle the Parmesan cheese on top.
11. Bake for 20-25 minutes, or until the cheese is golden and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 10g
Protein: 13g
Substitutions for ingredients:
- Gruyere cheese can be substituted with Swiss cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked bacon or ham to the dish for a heartier meal.
- Top with breadcrumbs for added texture.
Tips and tricks:
- Be sure to remove any wilted leaves from the Belgian endives before cooking.
- Use a whisk to ensure a smooth cheese sauce.
- Let the dish rest for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Belgian Endive Gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the cheese sauce is too thick, add a splash of milk to thin it out.
Food safety advice:
Be sure to cook the Belgian endives thoroughly to avoid any potential foodborne illnesses.
Food history:
Belgian endives, also known as chicory, were first cultivated in the 1800s in Belgium. They are now a popular vegetable in many European countries.
Flavor profiles:
The Belgian Endive Gratin has a creamy and nutty flavor from the Gruyere cheese and a slightly bitter taste from the Belgian endives.
Serving suggestions:
Serve as a side dish or a light lunch with a side salad.
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