a taste of France

Endives au gratin recipe



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Ingredients


Endives au Gratin

Chicory cooked with cheese.

To serve 6

1.3kg / 3lb small /medium heads of chicory

1 lemon

1 lge crust of bread<

15g / 1/2oz of butter

3/4 pt sauce bechamel recipe for white sauce

200g / 7ozs gruyere cheese

150ml / 1/4 pt double cream

2 heaped tablespoons of tomato puree

salt and pepper


Trim the chicory and place it in a pan of salted boiling water.

In which thickly sliced lemon and the crust have been placed.

Cook until tender about 35 to 40 mins. Drain well in a colander and discard the bread.

Squeeze out all the excess moisture.

Heat the oven to 190c or 375f gas 5.

Butter a large oven proof dish and put the chicory in the base, head to tail.

Season with salt and pepper then grate 3/4 of the cheese.

Make the white sauce and add the cheese.

Pour over the chicory then grate the rest of the cheese and scatter over the top.

Season the cream and beat in the tomato puree. Pour over the top and place in the oven for 25 to 30 mins.

Until the top is bubbling and well coloured on the surface.


Chicory cooked with cheese


Chicory with cheese picture


  • if you liked the Endives au gratin try the French green beans
  • petits pois a`la Francaise
  • veal with garden vegetables
  • if you liked the herby vegetables try the potato gratin
  • try the broccoli gratin
  • try our French shop

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