For 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
Ingredients:
- 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)
Procedure:
For the endives:
- Cut the hard part and remove the first leaves.
- 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.
- In a pan add one tablespoon of butter on a medium heat.
- Add the half endive and start to cook until the endives become brown, remove and set aside.
For the Béchamel sauce: Béchamel sauce is also known as white sauce.
- Melt the butter in a medium pan over a medium heat.
- Stir constantly until the butter becomes golden (not burned).
- When the butter is golden add the flour at once and continue to stir.
- Add slowly the milk and whisk until the sauce becomes creamy and unctuous (as seen in the picture).
- Add the salt, the black pepper, and the nutmeg and set aside.
- Preheat the oven to 180C degrees.
- Grease an oven pan.
- Add in the bottom the endives and pour the sauce Béchamel.
- Add on the top the Emmental cheese and cook for 45 minutes or until the cheese becomes golden brown.
- Remove and serve hot.
If you like (slightly) bitter vegetables, you will love this recipe!
Bon Appétit & Happy Holidays!
Petite Panière 
Looks yum and easy i like xx
Thank you Justine 🙂 xx
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 !
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 🙂
Looks beautiful as always ☺️
Thank you for your nice comment, Rupal 🙂
This looks deliciously comforting Linda. I’m going to bookmark this for when the weather starts to cool off again in autumn. Have a wonderful weekend!
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!
I love the addition of endives in this gorgeous looking gratin 🙂
Thank you Loretta 🙂 Have a nice week!
Linda wow, love gratin never ever thought of endive and I love it. Just beautiful!!!
Thank you, Suzanne 🙂 If you like bitter vegetables this one is very nice with gratin!
Lovely vegetable gratin! I used to make it with callyflower. I’ll try it. Ciao Ostriche
Thank you, Ostriche 🙂 I love cauliflower gratin too, so delicious. Ciao 😉
This looks delicious!
Thank you very much 🙂
I love gratin & will surely try it 🙂 Happy holidays
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Linda 🙂
I have never heard of endives but they sound delicious! I would love to try them in a gratin! Yum!
They are delicious, crunchy and a little bitter, they are tasty in salad and very nice with a gratin. I hope you will like the recipe. Have a nice week 🙂
I love endives – this recipe is a keeper!
Thank you Ginger and Happy New Year 🙂
We love endives at home and I know this dish- I make it with mushrooms as vegetarian version on with ham for my boyfriend- you know French people 😉 It looks delicious! xx
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
I’ve made some great appetizers with endive but have never cooked it. this looks so comforting and delicious!
Thanks Julie 🙂 I prepare them in Gratin’s but have never made them as an appetizer yet but would like to try!
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
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. 🙂
I had endive only as salad. This gratin is very interesting and looks so creamy yummy.
Thank you so much, Fae 🙂 The sauce Béchamel gives a very creamy texture to the gratin. A nice dish for the season. Happy New Year 🙂
wow this looks beautifulllll!
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Thank you so much and Happy New Year 🙂
Delightful!
Thank you very much 🙂 I wish you a Happy New Year 🙂
Ah! Looking to eat it at once…so sweet and delicious….. Jeebh Laplapai…
Thank you very much 🙂
I just told my mum that I’d like to eat more endives in the last days I have left here in Italy… I could propose her your recipe, it looks super yummy! Happy new year Linda, take care!
Thank you Margherita, I hope your Mum will enjoy this recipe. My mum also loves so much endives. Happy New Year to you and your family 🙂
Very delightful
Thank you very much 🙂
Yummy!!!
Really yummy 🙂
I love endive! Thanks for posting this! Looks delicious!
Thank you very much, Lia 🙂
This looks like a real delight! I am going to have to race out and buy some endives and make this. Another inspirational recipe as always!
Thank you so much for your nice comment 🙂 Do let me know how it turns out, please! Have a great week.