French
Endives au Fromage (Belgian Endive and Cheese Gratin, Meatless)
Endives au Fromage (Belgian Endive and Cheese Gratin, Meatless) is French home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 8 Belgian endives
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1.25 cups Gruyere cheese, grated
- 1 pinch ground nutmeg
- 1 tsp salt
- 1/4 tsp black pepper
How to cook it
- Preheat the oven to 400 F, trim the base of the endives, and simmer them in salted water for 10 minutes until just tender, then drain well.
- Arrange the drained endives snugly in a buttered baking dish, with no ham wrapped around them.
- Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute, then gradually whisk in the milk and simmer, stirring, until thickened, about 5 minutes; season with the nutmeg, salt, and pepper.
- Pour the sauce evenly over the endives and scatter the Gruyere on top.
- Bake for 20 minutes, until bubbling and golden, and let the gratin rest for 5 minutes before serving.
- Built without the ham, this is the everyday meatless counterpart to endives au jambon, and just as much a genuine family gratin.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Endives au Fromage (Belgian Endive and Cheese Gratin, Meatless), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Endives au Fromage (Belgian Endive and Cheese Gratin, Meatless) carries dairy and gluten. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Gluten | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Vegetables and Dairy
- How this was set
- Hand audited
When to cook it
Endives au Fromage (Belgian Endive and Cheese Gratin, Meatless) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on endive, milk, and cheese.
From the same kitchens
More cooking from northern France.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.