Endive Gratin 6.000

Julia Ewan

Staff Favorites Jan 9, 2008

This French side dish is typically rich but always a crowd pleaser: an elegant, less-starchy complement to roasted meat. It can be made 1 day in advance; reheat, covered with aluminum foil, in a 350-degree oven for 20 minutes.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

  • 1 teaspoon unsalted butter
  • 6 medium endives, cut in half lengthwise, stem ends trimmed but left on
  • 4 cups low-sodium chicken or vegetable broth
  • Juice of 1 lemon (2 to 3 tablespoons)
  • 1 teaspoon kosher salt
  • 1 cup coarsely grated Gruyère cheese
  • 3/4 cup heavy cream
  • 1/2 teaspoon freshly grated nutmeg
  • Freshly ground black pepper


Preheat the oven to 375 degrees. Lightly grease a 12-inch oval gratin dish with the butter.

Place the endive halves cut side down in a large saute pan. Add the broth, lemon juice and salt; bring to a boil over medium-high heat, then reduce the heat to medium-low and cook for about 15 minutes, until the endives are fairly tender but not cooked through. Use a slotted spatula to transfer the endive halves to drain in a colander. Pat dry with paper towels, then nestle half of the endive halves in a "V" pattern in the gratin dish. Sprinkle with half of the Gruyere cheese. Use the remaining drained endive halves to form a second layer atop the cheese. Pour the cream over the top and sprinkle with the nutmeg and black pepper to taste. Distribute the remaining cheese evenly over the top and bake for about 25 minutes, until the cheese is golden brown and bubbly and the cream has almost evaporated. Serve hot.

Rate it

Recipe Source

From Food staff writer Jane Black.

Tested by Jane Black.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.