Cooking-ez.com

1,106 easy and fully explained recipes, with 19,460 photos and 77 videos

Endive gratin with cancoillotte

Here is a variation on the classic French recipe for endives with ham. This recipe uses cancoillotte cheese instead of the usual béchamel sauce.

58,3194.0/5 for 40 ratings

Grade this recipe:

Last modified on: February 5^th 2014

For 12 people, you will need:

0 1 kg 500 g endives (head of chicory)
1 12 tablespoons olive oil
2 6 slices smoked ham
3 750 g cancoillotte
4 6 tablespoons grated cheese
Total weight: 2,700 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
27 min.	30 min.	57 min.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Keeping:

A few days in the fridge.

Step by step recipe

Stage 1 - 20 min.

Endive gratin with cancoillotte : Photo of step #1

Prepare 1 kg 500 g endives (head of chicory) but do not blanch them. Cut in half lengthways.

Pour 12 tablespoons olive oil into a large frying pan on medium heat and when hot add the endives.

Stage 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).

Stage 3 - 3 min.

Endive gratin with cancoillotte : Photo of step #3

Arrange a layer of endives in a gratin dish.

Stage 4 - 2 min.

Endive gratin with cancoillotte : Photo of step #4

Lay the ham on top.

Stage 5 - 2 min.

Endive gratin with cancoillotte : Photo of step #5

Add any remaining endives.

Stage 6 - 20 min.

Endive gratin with cancoillotte : Photo of step #6

Pour 750 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,608 Kcal or 15,106 Kj	182 gr	74 gr	287 gr
180 %	70 %	7 %	44 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
134 Kcal or 561 Kj	7 gr	3 gr	11 gr
7 %	3 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
301 Kcal or 1,260 Kj	15 gr	6 gr	24 gr
15 %	6 %	1 %	4 %

% 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?

For 12 people : 13.62 €
Per person : 1.14 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Endives (head of chicory): You can check-out other recipes which use it, like for example: Endive and cheese salad with croutons, Thin endive tart, Comtoise endive salad, Endives , Flamiche, ... All
	Cancoillotte: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Comtois surprise bread, Eggs Comtoise, Comtoise tart for Seàn, Risotto-style celeriac, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Potato wallets, Pan-fried scallops and chanterelles with Noilly Prat sauce, Sunday night pasta, Red rice pannequets, Tomato and cream cheese terrine, ... All
	Smoked ham: You can check-out other recipes which use it, like for example: Quail egg canapés, Cauliflower "moelleux" in ramekins, Little vegetable omelettes, Croque-monsieur gourmand, Bistro-style red endive salad, ... All

Other recipes you may also like

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
217,978 284.2/5 for 32 ratings 7 days 15 min.

French baguettes

This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
170,424 245/5 for 4 ratings 5 hours 6 min.

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
112,705 23.7/5 for 3 ratings 7 hours 54 min.

Pickled gherkins

Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.
95,239 73.1/5 for 11 ratings 4 hours 36 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
74,5685/5 for 1 ratings 1 hour 13 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your 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 email 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.