Gratin of Belgian Endive with Bacon (Gratin d'Endives Ardennaise)

Gratin of Belgian Endive with Bacon (Gratin d'Endives Ardennaise)
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup (2 ounces) shredded Gruyère cheese
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • ½ cup (2 ounces) shredded Gruyère cheese
  • ½ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 8 heads Belgian endive, trimmed and halved
  • Dash of grated fresh nutmeg
  • + 15 more ingredients
    • 1 tablespoon butter
    • ½ teaspoon salt, divided
    • 2 slices center-cut bacon, cooked and crumbled
    • 2 cups 2% reduced-fat milk, divided
    • 2 cups 2% reduced-fat milk, divided
    • Cooking spray
    • 8 heads Belgian endive, trimmed and halved
    • ½ teaspoon salt, divided
    • 2 slices center-cut bacon, cooked and crumbled
    • ½ teaspoon freshly ground black pepper, divided
    • Dash of grated fresh nutmeg
    • 1 teaspoon sugar
    • 1.1 ounces all-purpose flour (about 1/4 cup)
    • 1 teaspoon sugar
    • 1 tablespoon butter

1. Preheat oven to 375°.2. Sprinkle endive evenly with sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange endive halves, cut side down, on a foil-lined baking sheet; cover with foil. Bake at 375° for 20 minutes or until endive is tender when pierced with a fork, turning after 15 minutes.3...

View full recipe at My Recipes

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