Belgian Endives with Gruyère Cheese
Endives au Gratin is a classic from Belgium and Northern France. The sweet and slightly salty Gruyère is a good match to the mild bitterness of the endives. Europeans tend to prefer endives braised or baked rather than raw.
Ingredients
- 8 medium to large Belgian endives4
- 6 Tbsp (85 g) unsalted butter
- 1 Tbsp extra virgin olive oil
- 2 tsp sugar
- 1 tsp dried thyme
- ¾ cup (75 g) Gruyère cheese, grated
- Salt and black pepper to taste
Preparation
Preheat the oven to 400°F (200°C).
Cut each endive in half lengthwise. Place them in a dish and drizzle with lemon juice to prevent oxidation.
In a saucepan wide enough to hold the endives cut side down in a single layer, melt the butter with the olive oil and sugar over medium-low heat. Add the endives cut side down and braise over medium heat for about 10 minutes, until the cores begin to soften. Turn them once, coat the other side with the butter mixture, and cook for 5 minutes more. Season lightly with salt and pepper.
Arrange the endives cut side up, snugly in a single layer, in a buttered ovenproof dish. Sprinkle with thyme and the grated Gruyère. Bake for 12 to 15 minutes, until the cheese is bubbly and lightly golden.
Serve hot with crusty country bread.
Notes
Endives, Chicory, Witloof: In the UK, Belgian endives are called chicory — not to be confused with curly endive, the salad leaf known as chicory in the US. In Australia and New Zealand, they go by their Flemish name, witloof.
Endive size: Medium to large endives work best — too small and they fall apart during braising.
Lemon juice: Don’t skip it. Endives oxidize quickly once cut and will brown within minutes.
Cheese swap: Comte or Emmental are good substitutes if Gruyère isn’t available. Avoid pre-shredded — freshly grated melts better.
Make it a main: Add a slice of ham under the cheese on each endive half for a classic Belgian chicons au gratin.
