Gratin du Nord


Gratin du Nord
This gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese.
32K 5 4.4
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Last modified on: January 21th 2018

Keywords for this recipe:GratinFrance northern regionPotatoesMaroilles cheeseEndivesChicory

For 6 people, you will need:

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

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
37 min.56 min.1 hour 33 min.
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Step by step recipe


Stage 1 - 10 min.
Gratin du Nord : Photo of step #1

Stage 2 - 5 min.
Gratin du Nord : Photo of step #2
Prepare 1 onion.

Set aside.

Stage 3 - 10 min.
Gratin du Nord : Photo of step #3
Prepare and chop 700 g endives (head of chicory).

Set aside.

Stage 4 - 4 min.
Gratin du Nord : Photo of step #4
Pour 2 tablespoons oil into a large non-stick frying pan on high heat. When really hot, add 200 g small pieces of bacon.

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

Stage 5 - 2 min.
Gratin du Nord : Photo of step #5
Cook the chopped onion in the bacon fat for 1 or 2 minutes without colouring.

Stage 6 - 1 min.
Gratin du Nord : Photo of step #6
Add the leeks and endives and mix well.

Stage 7 - 10 min.
Gratin du Nord : Photo of step #7
Add the bacon and 150 ml beer, then leave to reduce gently on low heat.

Stage 8 - 3 min.
Gratin du Nord : Photo of step #8
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 800 g cooked potato).

Stage 9 - 2 min.
Gratin du Nord : Photo of step #9
Spread the leek and endive mixture over the top.

Stage 10 - 3 min.
Gratin du Nord : Photo of step #10
Add the remaining potato slices in a second layer.

Stage 11 - 3 min.
Gratin du Nord : Photo of step #11
Top with the sliced 400 g Maroilles cheese.

Stage 12 - 40 min.
Gratin du Nord : Photo of step #12
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4,208 Kcal or 17,618 Kj149 gr249 gr291 gr
210 %57 %23 %44 %
Per 100 g
Energetic valueProteins CarbohydratesFats
148 Kcal or 620 Kj5 gr9 gr10 gr
7 %2 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
701 Kcal or 2,935 Kj25 gr41 gr48 gr
35 %10 %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).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Cooked potatoCooked potato: You can check-out other recipes which use it, like for example: Lemony cabbage and potato salad, Salmon marinated like herring, Thin spinach and potato tart, Salad paysanne, Baked Camembert with Walnuts, ... All
Endives (head of chicory)Endives (head of chicory): You can check-out other recipes which use it, like for example: Endive and cheese salad with croutons, Purple sprouting broccoli and endive salad, Endives "bonne femme", Thin endive tart, Endive gratin with cancoillotte, ... All
Maroilles cheeseMaroilles cheese: You can check-out other recipes which use it, like for example: Maroilles cheese quiche, Ch'ti mussel tarts, ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Eggs en Cocotte à la Française, Special Cheese and Walnut Sticks, Spaghetti Carbonara, Crispy spinach rolls, Truffade, ... All

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