This classic, creamy gratin can hang out in your oven at low temperature while you tend to other dishes. Braised endives are coated in a luxurious béchamel—with a healthy dose of shredded Emmental—then baked until crisped and slightly browned. Garnish with bacon and chives, and watch how quickly your guests are gratified by this easier-than-easy gratin beauty.
AppetizersBudget RecipesCheeseHoliday Starters and SidesHolidaysPorkRecipes with MilkVegetablesVegetables and gratinees
Ингредиенты
- 1 1/2 lb (675 g) small whole endives or large endives, halved lengthwise
- 1 1/2 cups (375 ml) water
- 2 tbsp butter
- 2 tbsp (30 ml) lemon juice
- 1 tbsp sugar
- 3 tbsp butter
- 3 tbsp unbleached all-purpose flour
- 1 1/2 cups (375 ml) milk
- 1 pinch ground nutmeg
- 4 oz (115 g) Emmental cheese, grated
- 4 bacon slices, cooked and cut into 1/2-inch (1 cm) strips
- 1 tbsp chives, chopped
Инструкция
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a few layers of paper towel.
- In a large skillet, bring all the ingredients to a boil. Season with salt and pepper. Cover and let simmer over low heat for 15 minutes or until the endives are tender. Check their tenderness by inserting a toothpick into the centre. If it slides in easily, the endives are cooked.
