Impress your guests with this Belgian endive gratin recipe
Belgian endive, a leafy vegetable, is often celebrated for its crisp texture and slightly bitter flavor. Originating from Belgium in the 19th century, this vegetable has found its way into various cuisines around the world. It's particularly loved in vegetarian dishes for its versatility. Today, we're exploring how to make a delightful Belgian endive gratin that's both vegetarian and eggless. Let's get cooking!
Gather the following ingredients
For this vegetarian Belgian endive gratin, gather four large Belgian endives, two cups of whole milk, and two tablespoons of unsalted butter with a bit more for greasing the dish. You'll also need two tablespoons of all-purpose flour, one cup of grated Gruyere cheese, one-half teaspoon of ground nutmeg, and salt and freshly ground black pepper to season according to your taste preferences.
Preparing the endives
Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly greasing a baking dish with butter. Trim the bottom off each endive and remove any damaged outer leaves. Bring a large pot of salted water to boil and blanch the endives for about five minutes to soften them slightly. Drain well and press out any excess water gently.
Making the bechamel sauce
In a saucepan over medium heat, melt two tablespoons of butter. Whisk in the flour until smooth and cook for about one minute without letting it brown. Gradually add the milk while continuously whisking until the sauce thickens enough to coat the back of a spoon. Stir in half of the grated Gruyere cheese until melted and season with nutmeg, salt, and pepper.
Assembling the gratin
After blanching, position the endives neatly in a single layer within the buttered baking dish. Carefully ladle the creamy bechamel sauce over each endive, making sure that every inch is well-coated with the mixture. To finish, evenly scatter the rest of the Gruyere cheese across the top of the sauced endives. This will create a deliciously melted and golden topping once baked to perfection.
Baking to perfection
Place the gratin into your preheated oven, baking for about 25 minutes until the top is golden and edges bubble. For extra golden appeal, broil it for an additional two to three minutes, keeping a close watch to avoid burning. This final touch should yield a perfectly crisped crust atop the creamy endives.
