Meet endive gratin: the cheesy Belgian twist on potatoes au gratin you need in your life! Tender endives are smothered in creamy bechamel, topped with melty gruyere, and baked to golden, bubbly perfection. And with our step-by-step photos, this recipe is totally foolproof and guaranteed to impress!

Two servings of Belgian endive gratin on a white plate

Your New Side Dish Obsession

Endive skeptics, this one’s for you! Trust me, I was a little hesitant at first because I’d been warned about its bitterness. But then I put on my food scientist hat and discovered the magic that happens when you roast it.

Roasted endive transforms into a slightly sweet, slightly nutty delicacy that isn’t bitter in the slightest. And we’re not stopping there–we’re taking it to another level by adding the makings for a gratin (bechamel and gruyere!).

The result is a decadent, veggie-loaded masterpiece that works just as well as a stunning main course or a crowd-pleasing side. Whether you’re hosting a dinner party or just shaking up your side dish game, this recipe is guaranteed to impress. Let’s bake!

Reader rating

★★★★★

“Delicious! First time I ever served endive. This recipe was so tasty and easy to make. I didn’t have gruyere so I used a young cheese w/ herbs from my local dairy farm, which is where I picked up the endive also! No leftovers!” —Kelly

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Two servings of chicory gratin on a white plate

Grab These Ingredients

Endive gratin is divided into three key components: the endives, the sauce, and the cheese. Jump down to the recipe card for exact measurements—this is only an overview!

Belgian Endives: Belgian endives are crisp and slightly bitter, but roasting transforms them into tender, nutty perfection. Look for them in the produce section near other specialty greens.
Olive Oil: 2 tablespoons of olive oil will be used to help the endives brown up when baking.
Butter: The bechamel sauce starts with a few tablespoons of unsalted butter. If all you have is salted butter, just skip the added salt.
Flour: A little flour goes a long way! We’ll just need 3 tablespoons to thicken the bechamel into a creamy, velvety sauce.
Milk: Warm, whole milk is my top pick for the sauce—it’s rich without being overwhelming. Low-fat also works, but skip the nut milk here (it can mess with the flavor balance).
Seasonings: A pinch of salt enhances the flavors, while cayenne pepper adds a subtle kick (but you can leave it out if spice isn’t your thing).
Cheese: No gratin is complete without cheese! You’ll need 1 cup of nutty, melty gruyere goodness and a sprinkle of Parmesan for that golden, crispy layer on top.

What’s The Deal With Bechamel?

Bechamel is one of my favorite parts of this recipe. It brings the whole dish together and creates a creamy, cheesy meal! If you’re unfamiliar, bechamel is a white sauce made with milk, flour, and butter. It’s a staple in French and Greek cuisine and can actually be used as a substitute for ricotta (like in this zucchini lasagna)!

Two servings of endive gratin on a white plate

Let’s Bake endive gratin

Great news! This Belgian endive au gratin comes together in under an hour. (For the full printable instructions, jump to the recipe card.)

Step 1: Roast The Endive
Cut most of the tough root off each endive, leaving just enough to keep the endive intact. Cut each in half lengthwise and arrange on a baking sheet. Drizzle with olive oil, rubbing to coat evenly. Roast for 30 minutes.

Uncooked Belgian endives halved and arranged cut side down on a baking sheet — Arrange the endives cut-side down in the pan for maximum browning and caramelization.

Freshly baked endives on a baking sheet — The endives are ready when they’re fork-tender and golden.

Step 2: Bechamel Time
Melt the butter in a medium saucepan over medium heat. Add the flour while whisking, and cook for about a minute. While whisking, slowly pour in the milk. Once fully incorporated, increase the heat to a gentle simmer until the sauce thickens. Stir in the salt, cayenne, and half of the gruyere cheese.

A cast iron skillet filled with butter and flour — Once the flour turns a light golden color and smells nutty, it’s time for the milk!

A whisk stirring the bechamel sauce ingredients in a cast iron skillet — Warm your milk before adding it to the roux to create a smooth, lump-free sauce.

Step 3: Assemble The Gratin
In a large casserole dish, spread a third of the bechamel sauce onto the bottom, then tightly pack in the cooked endives. Top evenly with the remaining bechamel and sprinkle with the remaining gruyere and Parmesan.

Layering Belgian endive gratin in a casserole dish with bechamel sauce — Pour the bechamel generously over the top, making sure each endive is coated.

Step 4: Broil The Gratin
Set the oven to broil and place the pan on the middle rack until the cheese is melty and golden.

A close up image detailing the texture of broiled Belgian endive gratin — Keep a close eye on the top of your gratin as it broils (it can turn from perfectly golden to charred and bitter in seconds!).

recipe Tips

Dish Size: I used a 9×13 casserole dish, which worked well with 8 endives. You can use whatever size you have, but I recommend keeping the endives to one layer for optimal cooking. If using an 8×8 dish, you’ll probably need 5 or 6 endives.

Gruyere Swap: Not everyone loves gruyere, and that’s okay! Mozzarella makes another tasty option.

Choosing Endives: When shopping for endives, look for those that are yellow vs. green. The endives with yellow coloring are usually fresher and have a better taste!

A spatula removing a serving of endive gratin from a casserole dish

A plate of creamy endive gratin topped with melted cheese and herbs sits beside a bowl of grated cheese on a blue table. Glasses of ice water glisten in the background, completing this delectable scene.

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