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Gratin du Nord

This gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese.

69K 14 4.3

Last modified on: January 21^th 2018

Keywords for this recipe:

For 18 people, you will need:

1 6 leeks
2 3 onions
3 2 litres 100 ml endives (head of chicory)
4 6 tablespoons oil
5 600 mls small pieces of bacon
6 450 ml beer
7 2 litres 400 ml cooked potatoes
8 1 litre 200 ml Maroilles cheese
9 salt
10 pepper

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
37 min.	56 min.	1 hour 33 min.

At what time:

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Step by step recipe

Stage 1 - 10 min.

Prepare 6 leeks, then set aside.

Stage 2 - 5 min.

Prepare 3 onions.

Set aside.

Stage 3 - 10 min.

Prepare and chop 2 litres 100 ml endives (head of chicory).

Set aside.

Stage 4 - 4 min.

Pour 6 tablespoons oil into a large non-stick frying pan on high heat. When really hot, add 600 mls small pieces of bacon.

Fry for 3 or 4 minutes, then set aside, leaving the bacon fat in the pan.

Stage 5 - 2 min.

Cook the chopped onion in the bacon fat for 1 or 2 minutes without colouring.

Stage 6 - 1 min.

Add the leeks and endives and mix well.

Stage 7 - 10 min.

Add the bacon and 450 ml beer, then leave to reduce gently on low heat.

Stage 8 - 3 min.

Preheat the oven to 360°F (180°C).

Butter a gratin dish and arrange a first layer of potato slices in the bottom (half the 2 litres 400 ml cooked potatoes).

Stage 9 - 2 min.

Spread the leek and endive mixture over the top.

Stage 10 - 3 min.

Add the remaining potato slices in a second layer.

Stage 11 - 3 min.

Top with the sliced 1 litre 200 ml Maroilles cheese.

Stage 12 - 40 min.

Bake for 30 to 40 minutes until the Maroilles is melted and beginning to brown.

Remarks

This recipe has only vague proportions, so do feel free to adapt it to your own taste, with a little more or a little less of the various ingredients.

And to drink?

The perfect match: beer, of course, from northern France if possible. Why not the same beer as you have used in the recipe?

Keeping

Several days in the fridge, with the dish covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
12,409 Kcal or 51,954 Kj	442 gr	697 gr	872 gr
620 %	170 %	66 %	132 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
153 Kcal or 641 Kj	5 gr	9 gr	11 gr
8 %	2 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
689 Kcal or 2,885 Kj	25 gr	39 gr	48 gr
34 %	9 %	4 %	7 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 18 people : 30.59 €
Per person : 1.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Cooked potatoes: You can check-out other recipes which use it, like for example: Purée of Jerusalem artichokes with foie gras, Stuffed mushrooms au gratin, Chicken with spinach in a cream sauce , Winemaker's toast, Chard and potato gratin, ... All
	Endives (head of chicory): You can check-out other recipes which use it, like for example: Individual creamy endive gratins, Flamiche, Gratin of Endives with Mont d'Or, Endive and beer soup, Endives "bonne femme", ... All
	Maroilles cheese: You can check-out other recipes which use it, like for example: Ch'ti mussel tarts, Maroilles cheese quiche, ... All
	Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Special Cheese and Walnut Sticks, How to cook bacon and remove excess fat, Creamy "terre et mer" pots, Fougasse with bacon and Comté, Breton Pie, ... All

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