Vegetarian Endive Gratin with Swiss Chard
Vegetarian Endive Gratin with Swiss Chard
Classic DishEndive 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
Instructions
Prepare Endives and Chard
- 1Preheat your oven to 200°C (400°F). Lightly grease a baking dish.
- 2Blanch the endive halves in boiling salted water for 5 minutes. Drain well and pat dry.
- 3In a large pan, sauté the chopped Swiss chard with a little butter until wilted. Season with salt and pepper. Set aside.
Make Béchamel Sauce
- 1Melt 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.
- 2Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- 3Season the béchamel with grated nutmeg, salt, and pepper to taste. Stir in half of the grated Gruyère cheese until melted.
Assemble and Bake
- 1Arrange the blanched endive halves in the prepared baking dish. Spoon the wilted Swiss chard over and between the endives.
- 2Pour the béchamel sauce evenly over the endives and Swiss chard.
- 3Sprinkle the remaining grated Gruyère cheese over the top.
- 4Bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
- 5Let it rest for a few minutes before serving.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 15 g
- Fat
- 23 g
- Carbs
- 22 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 15 g |
| Fat | 23 g |
| Carbs | 22 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.
