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Endive gratin with cancoillotte

Name: Endive gratin with cancoillotte
Prep time: 27 min
Cook time: 30 min
Total time: 57 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g endives (head of chicory); 4 tablespoons olive oil; 2 slices smoked ham; 250 g cancoillotte; 2 tablespoons grated cheese

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

141 K 4/5 (54 reviews)521479

Duration

60 min.

Difficulty

Easy

Last modified on: February 5^th 2014

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 500 g endives (head of chicory)
2 4 tablespoons olive oil
3 2 slices smoked ham
4 250 g cancoillotte
5 2 tablespoons grated cheese
Total weight: 900 grams

Times for this recipe

Preparation

30 min.

Cooking

30 min.

All in all

60 min.

Preparation 30 min.

Cooking 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - ⌛ 20 min.

Endive gratin with cancoillotte : Stage 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.

Stage 2 - ⌛ 10 min.

Endive gratin with cancoillotte : Stage 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 : Stage 3

Arrange a layer of endives in a gratin dish.

Stage 4 - ⌛ 2 min.

Endive gratin with cancoillotte : Stage 4

Lay the ham on top.

Stage 5 - ⌛ 2 min.

Endive gratin with cancoillotte : Stage 5

Add any remaining endives.

Stage 6 - ⌛ 20 min.

Endive gratin with cancoillotte : Stage 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.

Keeping: A few days in the fridge.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=8 %	2 g RDI=1 %	10 g RDI=11 %	133 kcal RDI=5 %	560 kJ RDI=5 %
Per person	15 g RDI=17 %	6 g RDI=2 %	23 g RDI=24 %	300 kcal RDI=11 %	1,259 kJ RDI=11 %
Whole recipe	60 g RDI=69 %	24 g RDI=7 %	95 g RDI=97 %	1,202 kcal RDI=45 %	5,036 kJ RDI=45 %