Go Back
–+ servings
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.
Print Recipe
5 from 1 rating

How To Make Endive Gratin

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!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Dishes, Side Dishes
Cuisine: American, Belgian
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Lactose, Low Salt, Vegetarian
Keyword: endive gratin, endive recipe
Diet: Vegetarian
Occasion: Christmas, Easter, Thanksgiving
Time: 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

Endives

  • 8 Belgian endives
  • 2 Tbsp olive oil 30 mL

Bechamel

  • 2 Tbsp unsalted butter 28 g
  • 3 Tbsp all purpose flour
  • 2 cups warm milk 472 mL
  • Pinch each salt and cayenne pepper

Assembly

  • 1 cup grated gruyere divided
  • ¼ cup grated parmesan

Instructions

  • Roast: Preheat the oven to 425°F (218°C). Cut most of the tough root from each endive, leaving just enough to keep the endive intact. Cut each in half lengthwise and arrange cut side down on a baking sheet. Drizzle with olive oil, rubbing to coat evenly. Roast for 30 minutes until fork-tender.
    Roasted endives on a baking sheet, golden brown and arranged in rows, reminiscent of a delicate endive gratin.
  • Bechamel: Melt butter in a medium saucepan over medium heat. Add the flour, whisking to combine, and cook for about a minute. While whisking, slowly pour in the milk. Once fully incorporated, increase heat to a gentle simmer until the sauce thickens. Stir in salt, cayenne, and half of the gruyere.
    A frying pan with creamy white sauce and grated cheese, perfect for an endive gratin. A whisk with a wooden handle rests inside, ready for the final touch. The background, a textured blue surface, adds a soothing contrast to the culinary scene.
  • Assembly: Into a large casserole dish, layer a third of the bechamel sauce, then tightly pack in the cooked endives. Top evenly with remaining bechamel and sprinkle with the cheeses.
    Endive gratin is beautifully presented in a white dish, each leaf partially covered with a creamy sauce, resting elegantly on a blue surface.
  • Broil: Set the oven to broil and place the pan on the middle rack. Broil, watching closely, until the cheese is melty and golden.
    White plate with endive gratin, featuring cooked endives topped with melted cheese and herbs. Shredded cheese awaits in a small bowl nearby. Ice-filled glasses and a baking dish with more gratin complement the scene in the background.

Nutrition

Serving: 1g | Calories: 330kcal | Carbohydrates: 12.4g | Protein: 15g | Fat: 25.3g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 288mg | Potassium: 257mg | Fiber: 1.7g | Sugar: 5.8g | Calcium: 493mg | Iron: 1mg
QR Code linking back to recipe