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Vegetarian Endive Gratin with Swiss Chard - Image 1

Vegetarian Endive Gratin with Swiss Chard

French cuisineEuropean cuisineBelgian cuisine
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Vegetarian Endive Gratin with Swiss Chard

Endive Gratin

Prep: 20 min • Cook: 30 min. A delightful vegetarian rendition of the classic Belgian endive gratin, this dish features tender Belgian endives and wilted Swiss chard enveloped in a rich, creamy béchamel sauce. Topped generously with nutty Gruyère cheese and baked until golden and bubbly, it's a comforting and flavorful meal.

Preparation time
20 min
Cooking time
30 min
Total time
50 min
Servings
4
Course
Side
Complexity
Easy
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Ingredients

  • 8 pcs belgian endives(trimmed and halved lengthwise)
  • 18oz swiss chard(trimmed and roughly chopped)
  • 2oz butter(for béchamel and greasing)
  • 2oz all-purpose flour(for béchamel)
  • 16 7/8 fl oz milk(warmed, for béchamel)
  • 1 tsp nutmeg(freshly grated)
  • tsp salt(to taste)
  • tsp black pepper(freshly ground, to taste)
  • 5oz gruyère cheese(grated)

Instructions

Prepare Endives and Chard

  1. Preheat your oven to 200°C (400°F). Lightly grease a baking dish.
  2. Blanch the endive halves in boiling salted water for 5 minutes. Drain well and pat dry.
  3. In a large pan, sauté the chopped Swiss chard with a little butter until wilted. Season with salt and pepper. Set aside.

Make Béchamel Sauce

  1. Melt 2oz butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, being careful not to brown it.
  2. Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
  3. Season the béchamel with grated nutmeg, salt, and pepper to taste. Stir in half of the grated Gruyère cheese until melted.

Assemble and Bake

  1. Arrange the blanched endive halves in the prepared baking dish. Spoon the wilted Swiss chard over and between the endives.
  2. Pour the béchamel sauce evenly over the endives and Swiss chard.
  3. Sprinkle the remaining grated Gruyère cheese over the top.
  4. Bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
  5. Let it rest for a few minutes before serving.

Nutrition

Servings
4
Serving size (imperial)
7.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories350.5 kcal159.3 kcal1,402 kcal
Protein15.2 g6.9 g60.8 g
Fat22.8 g10.4 g91.2 g
Carbs22.1 g10 g88.4 g

Tips

  • To reduce bitterness in endives, you can soak them in ice water for about 30 minutes before blanching.
  • Ensure the milk is warm when adding to the roux to prevent lumps and achieve a smoother béchamel sauce.
  • This gratin is excellent served as a vegetarian main course or as a side dish to roasted meats or fish.

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