Endives Gratin with Emmental

IMG_2309For this festive week, I have opted to bring a new recipe to the 48th Fiesta Friday, a Gratin made with Endives. The Endive (a small and bitter vegetable) famous Belgium vegetable, and is the star of this dish! A relatively easy recipe, with a distinct flavor.

Thank you once again to our superb hostess Angie from The Novice Gardener for hosting this week’s Fiesta!

Serve 4


  • 4 endives
  • 1 tablespoon of butter
  • A pinch of salt

For the Béchamel sauce:

  • 70g of butter
  • 70g of flour
  • 500ml of full-fat milk
  • A pinch of salt
  • A pinch of black pepper
  • A pinch of nutmeg grated
  • 100g of Emmental cheese (or Gruyère)


For the endives:

  1. Cut the hard part and remove the first leaves.
  2. Cut the endive in half and remove the heart carefully (the hard part) with a knife, the heart is the bitter part of the endives.
  3. In a pan add one tablespoon of butter on a medium heat.
  4. Add the half endive and start to cook until the endives become brown, remove and set aside.

PicMonkey Collage IMG_2296
For the Béchamel sauce: Béchamel sauce is also known as white sauce.

  1. Melt the butter in a medium pan over a medium heat.
  2. Stir constantly until the butter becomes golden (not burned).
  3. When the butter is golden add the flour at once and continue to stir.
  4. Add slowly the milk and whisk until the sauce becomes creamy and unctuous (as seen in the picture).
  5. Add the salt, the black pepper, and the nutmeg and set aside.
  6. Preheat the oven to 180C degrees.
  7. Grease an oven pan.
  8. Add in the bottom the endives and pour the sauce Béchamel.
  9. Add on the top the Emmental cheese and cook for 45 minutes or until the cheese becomes golden brown.
  10. Remove and serve hot.

If you like (slightly) bitter vegetables, you will love this recipe!

Bon Appétit & Happy Holidays!

48 thoughts on “Endives Gratin with Emmental

  1. Darya

    Pour moi qui vis dans le Nord, ce plat est une véritable institution ! On fait même des “concours” entre copines : on s’apporte nos endives au gratin pour comparer et on cherche la meilleure recette possible ! 🙂 J’aime beaucoup ton idée de caraméliser l’endive avant de la couvrir de béchamel, dans le Nord on a tendance à la cuire à l’eau mais moi je fais comme toi, parce que je trouve que l’endive rend trop d’eau dans le plat si elle est vraiment cuite et c’est dommage !

    • lapetitepaniere

      J’aime beaucoup l’idée du “concours”, je suis sûre qu’ils doivent être tous délicieux les uns que les autres. Je trouve que le goût est bien meilleure quand l’endive est caramélisé, elle est tendre, tu pourrais même la manger directement comme ça. C’est ma mère qui adore ce plat je dirai même que c’est son petit pêcher mignon…Bon week-end Darya 🙂

    • lapetitepaniere

      Thank you, Margot 🙂 When I saw the endives in the market, immediately I remembered my mother’s gratin (so creamy and tasty)… I like them in salad too with olive oil and dill, very good. Have a wonderful weekend too!

    • lapetitepaniere

      Thank you Marta 🙂 You’re right, the real recipes is with ham. At home we make the vegetarian version like you. I hope you are still having fun in Lyon and I’m so glad for your new Tarte pan 😉 xx

  2. Nancy

    This gratin looks like a wonderful and comforting dish, Linda. I’ve made numerous vegetable gratins in the past, though the use of endive never crossed my mind. I imagine the flavors are fabulous and that memories of your mom’s version come right back to you. 🙂 Happy New Year to you and you family Linda. xxx

    • lapetitepaniere

      Thank you very much Nancy 🙂 Yes, quite the nostalgic taste, I love that in some dishes! It can be easily enjoyed as tasty comfort food, especially in winter time. Happy New Year to you and your family Nancy, I’m glad I met you on the blogosphere this year. 🙂

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