Preparation | Cooking | Start to finish |
---|---|---|
20 min. | 40 min. | 60 min. |
1 | Trim any damaged outer leaves off the endives, then cut in half lengthways. | ![]() |
2 | Pour 4 tablespoons olive oil into a frying pan on high heat. When really hot, add the endives. Brown the endives all over. Set aside. | ![]() |
3 | Peel 500 g cooked potatoes and slice into rounds. Preheat the oven to 360°F (180°C). | ![]() |
4 | Butter a gratin dish. Spread the potato slices in an even layer in the bottom. | ![]() |
5 | Pour 100 ml liquid cream over the potatoes, then salt and pepper. | ![]() |
6 | Spread the endives in a layer on top. Salt and pepper lightly. | ![]() |
7 | Top with 200 g Mont d'or cheese cut into slices. | ![]() |
8 | Bake in the oven for about 30 minutes. | ![]() |