I just realized that I hadn’t done a side dish in a super long time.
It’s not that we don’t have them, it’s just that I tend to not photograph my side dishes. They just get eaten and loved and that’s really it.
Time to change that.
I actually would eat this dish just on its own or as a light lunch with a runny, poached egg on the top but we’ve also had it with steak and ham and it’s been well enjoyed.
It’s a bit odd but I think you’ll like it.
Endive Gratin (Endive topped with cheese).
I start with halved endive and blanch it really briefly in salted water before draining and popping into a buttered, baking dish.
Then comes the cheese. Normally, I’d make a bechamel sauce and add cheese but this one I simply mix; chevre, gruyere, parsley…together and pour over warm milk. Simply top your endive with the mix.
Don’t worry if the cheese absorbs all the milk. Everything melds together in the oven while it bakes.
Cheesie happiness ready to make any dinner extra special.
- Gratin topping:
- ⅔ cup shredded gruyere
- ¼ cup parsley
- ½ cup chevre
- ½ tsp pepper
- ¼ tsp nutmeg
- ¾ cup warm milk
- 6 endive (halved and blanched in salted boiling water for 45 seconds)
- Mix all gratin topping ingredients before whisking in the warm milk. Don't worry if everything doesn't doesn't evenly absorb.
- Place endive in buttered, baking dish and top with cheese mixture. Bake at 360 until bubbly (approx. 15 minutes).
- Great with ham, steak, chicken...really anything.