Les Chicons Gratin Recipe

Time1h

Serves4

Endive gratin is a classic dish of the Hauts-de-France region.

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Ingredients

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1
Prepare the Endives
Trim the base of each Belgian endive and remove any damaged outer leaves. Blanch the endives in boiling salted water for about 5 minutes. Drain and cool under cold running water. Pat dry and set aside.
2
Make the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux. Gradually add the milk, whisking constantly until the mixture is smooth and thickened. Season with salt, black pepper, and nutmeg.
3
Assemble the Gratin
Preheat your oven to 200°C (392°F). In a baking dish, place the blanched endives side by side. Pour the béchamel sauce evenly over the endives and sprinkle the grated Gruyère cheese on top. Finally, sprinkle breadcrumbs over the cheese.
4
Bake
Bake in the preheated oven for about 25-30 minutes or until the top is golden and bubbly. Let it cool slightly before serving.