Vegetarian Endive and Mushroom Bake with Herbs

Preparation

1. 1Preheat your oven to 200°C (390°F).
2. 2Trim the base of the endives and remove any outer damaged leaves. Cut each endive in half lengthwise.
3. 3Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they are golden brown and have released their liquid. Stir in the chopped thyme, then set aside.

Cooking the Endives

1. 1Bring a large pot of lightly salted water to a boil. Add the endive halves and blanch for 5-7 minutes until slightly tender.
2. 2Drain the endives thoroughly. Gently squeeze out any excess water using a clean kitchen towel to prevent making the gratin watery.

Making the Béchamel Sauce

1. 1In a saucepan, melt 2 tablespoons of butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
2. 2Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a smooth consistency.
3. 3Remove from heat. Stir in half of the grated Emmental cheese, the ground nutmeg, and season with salt and black pepper to taste.

Assembly and Baking

1. 1Lightly grease a baking dish. Arrange the blanched endive halves in the baking dish.
2. 2Distribute the sautéed mushrooms evenly over the endives.
3. 3Pour the béchamel sauce over the endives and mushrooms, ensuring everything is well covered.
4. 4Sprinkle the remaining Emmental cheese over the top.
5. 5Bake for 25-30 minutes, or until the gratin is bubbling and the cheese topping is golden brown and crispy.
6. 6Let rest for a few minutes before serving.