French Side Dishes > French Gratins > French Endive Gratins

Endive Gratin with Gruyere Cheese Recipe

Ingredients with Measurements:
- 4 endives, trimmed and halved lengthwise
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Gruyere cheese
- 1/4 cup breadcrumbs

Special equipment needed:
- 8-inch baking dish

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large pot of boiling salted water, blanch the endives for 5 minutes. Drain and pat dry.

3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1 minute, whisking constantly.

4. Gradually whisk in the milk until smooth. Add the salt, pepper, and nutmeg. Cook for 5 minutes, whisking constantly, until the sauce thickens.

5. Arrange the endives in the baking dish. Pour the sauce over the endives.

6. Sprinkle the Gruyere cheese and breadcrumbs over the top.

7. Bake for 25 minutes, until the top is golden brown and the sauce is bubbling.

8. Let cool for 5 minutes before serving.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 13g
Protein: 13g
Sodium: 490mg
Sugar: 6g

Substitutions for ingredients:
- Endives can be substituted with radicchio or Belgian chicory.
- Gruyere cheese can be substituted with Swiss cheese or Emmental cheese.
- Whole milk can be substituted with low-fat milk or almond milk.

Variations:
- Add sliced ham or prosciutto to the gratin for a heartier dish.
- Top the gratin with sliced almonds or chopped parsley for added texture and flavor.

Tips and tricks:
- Be sure to pat the endives dry after blanching to prevent excess moisture in the gratin.
- Use freshly grated cheese for the best flavor and texture.
- For a crispier topping, broil the gratin for the last 2-3 minutes of cooking.

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 350°F for 10-15 minutes, until heated through.

Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.

Garnishes:
Garnish with chopped parsley or sliced almonds.

Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
Serve with a side salad or roasted vegetables.

Troubleshooting advice:
If the sauce is too thick, add more milk to thin it out. If the sauce is too thin, whisk in a slurry of cornstarch and water to thicken it.

Food safety advice:
Be sure to cook the endives thoroughly to prevent any potential foodborne illness.

Food history:
Endives are a member of the chicory family and are native to Europe. They were first cultivated in Belgium in the mid-1800s.

Flavor profiles:
The endives have a slightly bitter flavor that is balanced by the creamy, cheesy sauce.

Serving suggestions:
Serve as a side dish or as a vegetarian main course.

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Region: French

Taste: Creamy, Savory, Cheesy, Nutty, Rich