Endive Gratin
From mystic_river1 15 years ago
- 35 minutes to make
- Serves 6
From the January Washington Post Staff writer , Jame Black, this side dish indulgence is worth the weight.This French side dish is typically rich but always a crowd pleaser: an elegant, less-starchy complement to roasted meat. Read more It can be made 1 day in advance; reheat, covered with aluminum foil, in a 350-degree oven for 20 minutes. TO MAKE THIS A MAIN DISH WRAP EACH ENDIVE IN A THICK SLICE OF HAM See less
Ingredients
- 1 teaspoon unsalted butter shopping list
- 6 medium endives, cut in half lengthwise, stem ends trimmed but left on shopping list
- 4 cups low-sodium chicken or vegetable broth shopping list
- juice of 1 lemon (2 to 3 tablespoons) shopping list
- 1 teaspoon kosher salt (I used fine sea salt) shopping list
- 1 cup coarsely grated Gruyère cheese shopping list
- 3/4 cup heavy cream shopping list
- 1/2 teaspoon freshly grated nutmeg shopping list
- Freshly ground black pepper shopping list
How to make it
- Preheat the oven to 375 degrees. Lightly grease a 12-inch oval gratin dish with the butter.
- Place the endive halves cut side down in a large saute pan. Add the broth, lemon juice and salt; bring to a boil over medium-high heat, then reduce the heat to medium-low and cook for about 15 minutes, until the endives are fairly tender but not cooked through. Use a slotted spatula to transfer the endive halves to drain in a colander. Pat dry with paper towels, then nestle half of the endive halves in a "V" pattern in the gratin dish. Sprinkle with half of the Gruyère cheese. Use the remaining drained endive halves to form a second layer atop the cheese. Pour the cream over the top and sprinkle with the nutmeg and black pepper to taste. Distribute the remaining cheese evenly over the top and bake for about 25 minutes, until the cheese is golden brown and bubbly and the cream has almost evaporated. Serve hot.
People Who Like This Dish 4
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The Rating
Reviewed by 3 people-
This looks great!
jencathen
in loved it
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nice one joymarie thanks
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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