BELGIAN ENDIVE AU GRATIN
Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.
Provided by gaidgin
Categories Side Dish Vegetables Greens
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
- Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
- Preheat an oven broiler to low.
- Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
- Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 20.4 g, Cholesterol 28.7 mg, Fat 10.1 g, Fiber 16 g, Protein 12.8 g, SaturatedFat 5.7 g, Sodium 210.4 mg, Sugar 2.8 g
ENDIVE AND POTATO GRATIN WITH WALNUTS
Cooked endive is comfort food, and like raw endive in a salad, it goes very well with walnuts and walnut oil.
Provided by Martha Rose Shulman
Categories casseroles, one pot, side dish
Time 1h
Yield Serves four
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Oil a two-quart baking or gratin dish. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the endives. Blanch for two minutes, and transfer to the ice water. Cool in the ice water, then drain and dry on paper towels. Cut crosswise into thirds, and transfer to a bowl.
- Steam the quartered potatoes for 10 to 15 minutes until tender. If the potatoes are large, cut the quarters in half. Add to the bowl with the endives, along with the walnuts, parsley, thyme, walnut oil and half the Gruyère. Season with salt and pepper, and toss everything gently together. Turn into the prepared baking dish, making sure to scrape all of the contents of the bowl into the dish. Sprinkle the remaining Gruyère over the top.
- Place in the oven and bake 20 to 25 minutes, until the edges of the vegetables are browned and the gratin is sizzling. Remove from the heat and serve hot or warm.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 508 milligrams, Sugar 2 grams
POTATO GRATIN WITH WALNUTS
This potato gratin is certainly a celebration of potatoes, but it's the walnuts and cheeses that really bring this side dish to life. The red bliss potatoes are earthy and light so the richness and crunchy texture of the walnuts links up with the tangy and salty cheeses to make this a great sidekick for anything from turkey or roast chicken to prime rib or white roasted fish. Remember, potatoes can vary and so can the cooking time for this gratin. Cook until the potatoes are tender.
Provided by Fisher Nuts
Categories Potato
Time 1h17m
Yield 12 , 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F. Grease the bottom and the sides of a 13 x 9 inch pan or a rectangular 12-inch long gratin dish liberally with the butter and spread the minced garlic evenly on the bottom.
- Assemble the gratin: Combine the potato slices with the cream, 1 cup walnuts, 1/2 cup Parmesan cheese, Gruyere cheese, milk, nutmeg and a generous handful of salt. Mix to blend. Taste the cream for seasoning. Transfer to the prepared baking dish and spread to form an even layer.
- Make the crust and cook the gratin: Combine the panko with the remaining 1/2 cup walnuts and remaining 1/2 cup Parmesan cheese. Top the potatoes with the crust. Cover the dish with aluminum foil and place in the center of the oven. Bake for 20 minutes then remove foil and continue baking for an additional 25-30 minutes or until potatoes in center are fully tender when pierced with the tip of a knife. Remove from oven and let sit for 15-20 minutes.
- Roast the tomatoes: Arrange the tomato halves, cut side up, on a baking sheet. Season with salt and drizzle with 1 tablespoons of olive oil. Place the tray in the center of the oven and bake until the tomatoes are roasted and tender, 12-15 minutes. Set aside.
- Make the vinaigrette: Meanwhile, whisk together the remaining 3 tablespoons olive oil, red wine vinegar and mustard. Set aside.
- Finish the gratin: Serve the gratin in the dish it was cooked inches Top with the tomatoes and drizzle the top with the vinaigrette.
Nutrition Facts : Calories 269.6, Fat 24.6, SaturatedFat 12.9, Cholesterol 70.2, Sodium 196.6, Carbohydrate 6.4, Fiber 0.5, Sugar 1.6, Protein 6.5
ENDIVE AND HAM GRATIN
In a gratin, savory ham and mild Gruyere cheese help to balance endive's slight bitterness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Melt 2 tablespoons butter in a Dutch oven over medium heat. Add endives and 1/4 teaspoon salt. Cook, turning occasionally, until golden brown, about 6 minutes. Reduce heat to low; cover. Cook until soft and tender, about 30 minutes. Remove from heat; set aside, covered.
- Butter a 6-by-10-inch baking dish; set aside. Place milk in a small saucepan over low heat. In another small pan, melt remaining 2 tablespoons butter over medium heat. Whisk in flour; cook, whisking constantly, for 1 minute. Slowly pour heated milk into mixture; whisk constantly, avoiding lumps. Add remaining 1/2 teaspoon salt and the nutmeg. Cook mixture; whisk slowly but constantly until thick and bubbling, about 1 minute. Remove from heat; set aside.
- Wrap a piece of ham around each endive, and place in baking dish. Spoon sauce over endives. Sprinkle cheese over sauce. Bake until golden brown on top, 20 to 25 minutes. Serve immediately.
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