Endive Gratin
serves 2-4
Gratin is a wonderful comfort food with its warm, soft vegetables topped by a layer of browned cheese. Endive works particularly well because it loses any bitterness in the cream and stays firm even in extended cooking.
4 bulbs endive, halved
3 cups low-sodium broth (chicken or vegetable)
1 lemon, juiced
1 teaspoon kosher salt
1/2 cup heavy cream
1/8 teaspoon fresh ground black pepper
1/8 teaspoon red pepper flakes
1/4 teaspoon ground nutmeg
1/2 cup coarsely grated fontina cheese
prep: 20 minutes
total: 45 minutes
large sauté pan
8x10 baking or gratin dish
tongs
1. Put the endive halves cut side-down in a large sauté pan. Add the chicken broth, lemon juice and salt over the endives and heat the pan over medium-high heat. Bring the liquid to a boil and reduce the heat to a simmer and cook until the endives start to become tender, 10-15 minutes.
2. Meanwhile, preheat the oven to 400F. Lightly oil an 8x10 inch baking or gratin dish.
3. Remove the endive halves from the liquid and let them drain. Gently pat them dry with a kitchen towel. Nestle the endive into the baking dish. Pour the cream over the endive and then sprinkle with the black pepper, red pepper flakes and nutmeg. Sprinkle the cheese over the top of the endive and then slide the baking dish into the oven.
4. Bake until the cheese is browned and bubbling and the cream is almost gone, 20 minutes.
