Gratin Of Belgian Endive With Bacon (Gratin D'Endiv

Name: Gratin Of Belgian Endive With Bacon (Gratin D'Endives Ardennaise)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 heads Belgian endive, trimmed and halved; 1 teaspoon sugar; 1/2 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 cups 2% reduced-fat milk, divided; 1.1 ounces all-purpose flour (about 1/4 cup); 1 tablespoon butter; Dash of grated fresh nutmeg; Cooking spray; 2 slices center-cut bacon, cooked and crumbled; 1/2 cup (2 ounces) shredded Gruyere cheese

Servings: persons

8 heads Belgian endive, trimmed and halved
1 teaspoon sugar
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups 2% reduced-fat milk, divided
1.1 ounces all-purpose flour (about 1/4 cup)
1 tablespoon butter
Dash of grated fresh nutmeg
Cooking spray
2 slices center-cut bacon, cooked and crumbled
1/2 cup (2 ounces) shredded Gruyere cheese

1
Preheat oven to 375u00b0.
2
Sprinkle endive evenly with sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange endive halves, cut side down, on a foil-lined baking sheet; cover with foil. Bake at 375u00b0 for 20 minutes or until endive is tender when pierced with a fork, turning after 15 minutes.
3
Increase oven temperature to 400u00b0.
4
Cook 1 3/4 cups milk in a heavy saucepan over medium-high heat to 180u00b0 or until tiny bubbles form around edge (do not boil). To make a slurry, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into remaining 1/4 cup milk, whisking until well blended. Stir slurry, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into hot milk; bring to a boil, stirring constantly with a whisk. Reduce heat to medium, and simmer 2 minutes or until sauce thickens. Remove from heat; add butter and nutmeg, stirring until blended. Taste and adjust seasoning, if desired.
5
Arrange endive in a 13 x 9-inch shallow casserole dish coated with cooking spray; sprinkle evenly with bacon. Pour sauce over endive; top with cheese. Bake at 400u00b0 for 20 minutes or until browned and bubbly.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 heads Belgian endive, trimmed and halved, 1 teaspoon sugar, 1/2 teaspoon salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Gratin Of Belgian Endive With Bacon (Gratin D'Endives Ardennaise) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gratin Of Belgian Endive With Bacon (Gratin D'Endives Ardennaise)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions