Belgian Endives with Gruyère Cheese Recipe

Belgian Endives with Gruyère Cheese

There is something about the chilly weather that clamors for a piping hot meal loaded with goodness to warm your soul. Here is a recipe that fits the bill. Endives au Gratin, a classic from Belgium and Northern France. The sweet and slightly salty taste of the Gruyère cheese is a perfect match to the slight bitterness of the endives. Europeans are particularly fond of endives and prefer them braised or baked.

In the UK Belgian endives are known as Chicory, which in the US refers to the curly endive, the leaves, which are used as a salad species. In Australia and New Zealand Belgian endives are known by their Dutch (sorry Belgians, I mean Flemish) name Witloof. Well, well, well!

Yield: 4 servings

Time: 25 minutes


  • 8 medium to large Belgian endives
  • juice of 1/2 lemon
  • 6 Tbsp butter
  • 1 Tbsp extra virgin olive oil
  • 2 tsp sugar
  • 1 tsp thyme
  • 3/4 cup (75 g) grated Gruyère cheese


Preheat oven to 400°F/200°C.

Cut endives lengthwise in the middle. Place them in a dish and drizzle with lemon juice to avoid oxidation.

Heat butter, olive oil, and sugar over medium-low heat in a saucepan large enough to accommodate endives cut side down side by side. Braise them over medium heat for about 10 minutes or until they are beginning to get soft in the core. Turn once to coat the other side with butter and cook them for 5 minutes longer. Salt and pepper lightly.

Place endives cut side up snugly together in a buttered ovenproof dish and sprinkle with thyme and Gruyère cheese. Bake for 12-15 minutes or until the top is bubbly.

Serve with a crusty country bread and a glass of wine.

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