Endive gratin with cancoillotte

Step by step recipe:

  1. 20 min.Endive gratin with cancoillotte : Photo of step #1
    Prepare 500 g endives (head of chicory) but do not blanch them. Cut in half lengthways.

    Pour 4 tablespoons olive oil into a large frying pan on medium heat and when hot add the endives.
  2. 10 min.Endive gratin with cancoillotte : Photo of step #2
    Fry until lightly browned on both sides. Do this in batches if necessary.

    Preheat the oven to 390°F (200°C).
  3. 3 min.Endive gratin with cancoillotte : Photo of step #3
    Arrange a layer of endives in a gratin dish.
  4. 2 min.Endive gratin with cancoillotte : Photo of step #4
    Lay the ham on top.
  5. 2 min.Endive gratin with cancoillotte : Photo of step #5
    Add any remaining endives.
  6. 20 min.Endive gratin with cancoillotte : Photo of step #6
    Pour 250 g cancoillotte over and top with grated cheese (to give a nicely browned top when cooked).

    Cook in the oven for about 20 minutes.

Remarks:

You can use bà¼ndnerfleisch (Swiss dried beef) brési (French smoked beef from the Franche-Comté region) instead of ham.

If you can't get cancoillotte, just use slices of another cheese, preferably with a soft texture, such as Saint-Nectaire or roblochon.

Source:

Home made.

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