Endives au Gratin with Cheese Sauce Recipe

Ingredients:

• 4 large endives
• 1 tablespoon unsalted butter
• 1 teaspoon white sugar
• For the Cheese Sauce:
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup grated Gruyere cheese
• Salt and freshly ground pepper

Instructions:

1. Cut off the base of the endives and remove the bitter leaves from the outside. Rinse under cold water and set aside.
2. Melt 1 tablespoon of butter in a large frying pan over medium heat. Sprinkle 1 teaspoon of sugar over the melted butter and stir until the sugar has dissolved. Place the endives in the pan, add water until it just covers the vegetables and bring to a boil. Reduce the heat to low, cover the pan with a lid and simmer until the endives are tender for about 20 minutes.
3. Preheat the oven to 375 F.
4. Make the cheese sauce by melting 2 tablespoons of butter in a saucepan over low heat. Add 2 tablespoons of flour and whisk gently for 1 or 2 minutes until the flour and butter are well combined. Gradually add the milk, stirring constantly with a whisk for 5 minutes until the sauce thickens. Add the grated cheese and stir until it is melted and the sauce is smooth. Season with salt and pepper to taste.
5. Take the endives from the frying pan with a slotted spoon and place them in a small, oven-safe dish. Pour the cheese sauce over the endives and bake for 10 minutes in the preheated oven until the sauce is hot and bubbly.
6. Remove from the oven and let it cool for 5 minutes before serving.

Serving Suggestions:

Endives au gratin with cheese sauce is a delicious winter dish that can be served alone or as a side dish to roasted meats like pork or beef. It can be garnished with chopped parsley or crispy bacon bits for extra color and flavor.

Verdict:

This recipe is an easy way to introduce a new vegetable to your dinner table. The endives are cooked until tender and mild, and covered in a tantalizing cheese sauce that is creamy and flavorful. It is an excellent dish for a cold winter night that satisfies both the palate and the appetite.