On Valentine’s Day, we received a surprise bouquet of endive from Discover Endive.  It was a welcome surprise as we have never received such a delicious bouquet.  Since we had this gorgeous bouquet, I decided to go beyond my go-to endive recipes, and make this comforting endive gratin.

Normally when we eat endive it is in the form of a salad.  We are not picky, we love both green and red, equally as much.  I love their bright and crisp taste, especially when mixed with blue cheese and balsamic.  Or with a drizzle of olive oil and fresh lemon juice.  Another favorite is slices of endive, with pecans, smokey pieces of pancetta, spring red onions and a blood orange dressing.  

The photo does not do this recipe justice.  I used a mixture of green and red endives.  It was crisp but creamy with the bechamel and Gruyere cheese.  The pancetta added the right amount of salt.  It was really great served alongside roasted tri-tip.  I have a feeling this will be a regular side dish with roasted meats.


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Endive Gratin


4 endive, washed, dried and cut into circles

6 slices pancetta, diced

1 small shallot, diced

1 clove garlic, diced

1 tablespoon olive oil

2 tablespoons butter

2 tablespoons flour

1 cup milk

1 cup Gruyere, grated

How To:

Heat oven to 325.

Butter individual baking dishes or one large one.

In a large saucepan heat the olive oil and butter over medium heat.

Add the pancetta, stir, and cook over low heat for 5 minutes.

Add the shallot, stir and cook for 2 minutes.

Add the garlic, stir and cook for one minute.

Remove the ingredients and set aside in a bowl.

To the same saucepan (do not clean) add the flour.

Keep the heat at a low temperature and whisk.

The flour will start to come together to form a paste.

Add a little of the milk at a time and keep whisking until smooth.

Add rest of the milk, whisk the entire time and keep the heat low.

Cook until thick, about 3 minutes.

Remove from the heat. In a mixing bowl add the endive slices, and pancetta mixture, stir to combine.

Put the mixture into a buttered baking dish.

Pour the bechamel (milk and flour mixture) over the top of the grating.

Sprinkle the cheese over the top.

Bake for 20 – 30 minutes, until golden and bubbly.



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