Endives are like spinach. You have to prepare quantities that seem considerable raw, but at the end, when it is cooked, you have just enough left to eat. So don’t let yourself be impressed :p
Then, not everyone necessarily likes endives because it is bitter and in our western kitchens, bitterness has often been neglected. However, little by little this flavor is coming back and it’s nice. I made this
gratin using Parmesan but if you like stronger cheeses like Maroilles to flavor your béchamel sauce, this should do it too. Often products from the same terroir go very well together.
For 6 persons
- 1.5 kg of
- 1 pinch of salt
40 g of butter
1 large tablespoon of brown sugar
And, for the béchamel sauce
Wash the endives quickly under cold water and chop them. Melt 40 g of butter in a frying pan. When it is melted, add the endives, 1 pinch of salt, mix and cover. Cook for 20 minutes on low heat, stirring 2 or 3 times during cooking.
After 20 minutes there should be almost no liquid left. Add the brown sugar, mix and cook for another 3 or 4 minutes on a slightly higher heat. Drain in a colander to remove any remaining cooking water and set aside.
Meanwhile prepare the béchamel. Grate the cheese. Reserve in 2 tablespoons to sprinkle just before cooking.
Melt 25 g of butter in a saucepan. When it is melted add the flour and mix. Cook for about 1 minute before adding the cold milk in one go. Stir constantly. When the bechamel begins to thicken, add the grated Parmesan cheese, then the endives. Mix well.
Preheat the oven to 200°C.
Pour the endives with the béchamel sauce in a gratin dish. Sprinkle with the 2 tablespoons of grated Parmesan cheese reserved.
Put in the oven for 10 minutes of cooking, the time for the cheese to lightly brown.