Melted Maroilles Cheese Topped Chicories

1. 1

   Prepare endives by removing the outer leaves and opening the center slightly.

2. 2

   Boil a pot of water seasoned with salt, pepper, and lemon juice.

3. 3

   Place the whole endives in the water and cook for 20 minutes on medium heat.

4. 4

   Drain the endives, rinse under cold water to cool, then gently squeeze to extract as much water as possible.

5. 5

   Let them cool completely and then cut into 4 to 5 centimeter thick slices.

6. 6

   Melt the butter in a small skillet, add the endives, and cook until browned.

7. 7

   Preheat oven to 400F.

8. 8

   Remove the crust from the cheese.

9. 9

   Chop the walnuts.

10. 10

    In a small saucepan, add the cheese and cream and cook on low heat.

11. 11

    Add salt, pepper, and nuts.

12. 12

    Divide the endive slices in 4 individual buttered gratin dishes. Pour the Maroilles cream on top.

13. 13

    Bake for 15-20 minutes.

14. 14

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.