This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Individual creamy endive gratins
In this recipe, the endives are first blanched, then baked with cream and mushrooms in individual cassolettes (small gratin dishes or large ramekins).
137 K 4.2/5 (33 reviews)
1 hour 5 min.
Easy
1.75 €
4 people
7 IngredientsLast modified on: May 10th 2023
8 endives (head of chicory)
1 
2 tablespoons 
200 ml 
50 g chanterelles (optional)
Times for this recipe
Preparation: 45 min.
Cooking: 25 min.
All in all: 1 hour 5 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Stage 2 - ⌛ 1 min.
Pour 2 tablespoons olive oil into a pan on medium heat. When hot, add the chopped onion, salt and pepper and cook for 1 minute.
Stage 3 - ⌛ 20 min.
Add 200 ml cream and the mushrooms, salt and pepper, then leave to thicken slightly on low heat.
Check seasoning.
Preheat the oven to 200°C (390°F).
Check seasoning.
Preheat the oven to 200°C (390°F).
Stage 5 - ⌛ 2 min.
Cover with the cream and mushroom mixture.
Stage 6 - ⌛ 1 min.
And bake in the oven...
Stage 7
...until the top is nicely browned.
Remarks
You can replace the chanterelles with other mushrooms. Dried mushrooms, such as black trumpets (also known as horn of plenty) or morels are particularly good.
Keeping: A few days in the fridge in a sealed container. Should be reheated.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=6 % | 40 RDI=4 % | 90 RDI=10 % | 1,040 RDI=50 % | 4,370 RDI: 50 % |
| Per 100 g | 1 RDI=1 % | 4 RDI=0 % | 9 RDI=1 % | 110 RDI=6 % | 480 RDI: 6 % |
| Per person | 3 RDI=1 % | 10 RDI=1 % | 20 RDI=3 % | 260 RDI=10 % | 1,090 RDI: 10 % |
How much will it cost?
- For 4 people : 1.75 €
- Per person : 0.45 €
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)
Cream
Like these other recipes: New tiramisu, Potimarron (chestnut pumpkin) "au gratin", Creamy rice with spinach, Gratin Dauphinois, Spaghetti Carbonara, ... See them all 121
Endives (head of chicory)
Like these other recipes: Gratin of Endives with Mont d'Or, Comtoise endive salad, Endives "bonne femme", How to prepare endives , Comtoise endive salad, ... See them all 15
Olive oil
Like these other recipes: Couscous, Quick chicken curry, Gratin "grilled inside", Sorrel and potato quiche, Genoese croque-monsieur, ... See them all 550
Onion
Like these other recipes: Spaghetti with mussels and basil, Creamy artichokes, Potato and two ham gratin, Pissaladière with puff pastry, Curried prawn risotto, ... See them all 150
Other recipes you may also like
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010463 K3.3 35 min.
Scallops with fondue of leeks
In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours. March 6th 2020336 K 24.6 25 min.
Pan-fried salmon with white cabbage
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce. January 3rd 2014135 K4.5 1 hour 2 min.
Gratin slices with spinach
A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach. March 20th 2013108 K4.1 1 hour 35 min.
Fillets of sole meunière
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the bone. November 10th 2014211 K4.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.