Ingredients with Measurements:
- 6 large Belgian endives
- 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 grated Parmesan cheese
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Trim the ends of the endives and remove any wilted outer leaves. Cut each endive in half lengthwise.
3. Bring a large pot of salted water to a boil. Add the endives and cook for 5 minutes. Drain and set aside.
4. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually whisk in the milk and continue whisking until the sauce thickens, about 5 minutes.
5. Add the salt, pepper, and nutmeg to the sauce and stir to combine.
6. Arrange the endives in an oven-safe baking dish. Pour the sauce over the endives.
7. Sprinkle the Gruyere and Parmesan cheeses over the top of the sauce.
8. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the endives are tender.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 255
Fat: 17g
Carbohydrates: 12g
Protein: 14g
Sodium: 570mg
Sugar: 6g
Substitutions for ingredients:
- Gruyere cheese can be substituted with Swiss cheese or Emmental cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese or Asiago cheese.
Variations:
- Add cooked bacon or ham to the gratin for a heartier dish.
- Substitute the endives with other vegetables such as broccoli, cauliflower, or asparagus.
Tips and tricks:
- To prevent the endives from becoming too bitter, blanch them in salted water before baking.
- Use a mandoline to slice the endives thinly for a more delicate texture.
- For a crispy topping, broil the gratin for the last few minutes of baking.
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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin on a large platter and garnish with fresh herbs such as parsley or thyme.
Garnishes:
Fresh herbs such as parsley or thyme.
Pairings:
- Serve with a crisp green salad for a light meal.
- Pair with a glass of white wine such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Roasted potatoes
- Garlic bread
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thick, add a little more milk to thin it out.
- If the cheese is not melting, place the gratin under the broiler for a few minutes.
Food safety advice:
- Make sure to cook the endives thoroughly to prevent any foodborne illnesses.
- Store leftovers promptly in the refrigerator.
Food history:
Flemish endive, also known as Belgian endive, was first cultivated in the 1850s in Belgium. It is a member of the chicory family and is grown in complete darkness to prevent the leaves from turning green and becoming bitter.
Flavor profiles:
The Flemish endive has a slightly bitter taste that is balanced by the creamy and cheesy sauce in this gratin dish.
Serving suggestions:
Serve the gratin as a main course for a vegetarian meal or as a side dish for a meat-based meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Belgian