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Gratin of Endives with Mont d'Or

Name: Gratin of Endives with Mont d'Or
Prep time: 18 min
Cook time: 40 min
Total time: 58 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g endives (head of chicory); 4 tablespoons olive oil; 500 g cooked potatoes; 100 ml liquid cream; 200 g Mont d'or cheese; salt; pepper

This gratin has layers of potatoes and sautéed endives, topped with Mont d'Or cheese and browned in the oven.

67 K 4/5 (9 reviews)

60 min.

Easy

4.40 €

4 people

7 Ingredients

Last modified on: February 14^th 2016

For 4 people, you will need:

1 500 g endives (head of chicory)
2 4 tablespoons olive oil
3 500 g cooked potatoes
4 100 ml liquid cream
5 200 g Mont d'or cheese
6 salt
7 pepper
Total weight: 1,360 grams

Times for this recipe

Preparation: 20 min.

Cooking: 40 min.

All in all: 60 min.

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Step by step recipe

Stage 1 - ⌛ 5 min.

Gratin of Endives with Mont d'Or : Stage 1

Trim any damaged outer leaves off the endives, then cut in half lengthways.

Stage 2 - ⌛ 10 min.

Gratin of Endives with Mont d'Or : Stage 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.

Stage 3 - ⌛ 3 min.

Gratin of Endives with Mont d'Or : Stage 3

Peel 500 g cooked potatoes and slice into rounds.

Preheat the oven to 360°F (180°C).

Stage 4 - ⌛ 2 min.

Gratin of Endives with Mont d'Or : Stage 4

Butter a gratin dish.

Spread the potato slices in an even layer in the bottom.

Stage 5 - ⌛ 2 min.

Gratin of Endives with Mont d'Or : Stage 5

Pour 100 ml liquid cream over the potatoes, then salt and pepper.

Stage 6 - ⌛ 3 min.

Gratin of Endives with Mont d'Or : Stage 6

Spread the endives in a layer on top. Salt and pepper lightly.

Stage 7 - ⌛ 3 min.

Gratin of Endives with Mont d'Or : Stage 7

Top with 200 g Mont d'or cheese cut into slices.

Stage 8 - ⌛ 30 min.

Gratin of Endives with Mont d'Or : Stage 8

Bake in the oven for about 30 minutes.

Remarks

If you do not have Mont d'Or, use another similar cheese with a soft paste, such as a good Camembert.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	120 RDI=10 %	140 RDI=20 %	1,940 RDI=100 %	8,110 RDI: 100 %
Per 100 g	4 RDI=2 %	8 RDI=1 %	10 RDI=2 %	140 RDI=7 %	600 RDI: 7 %
Per person	10 RDI=6 %	30 RDI=3 %	30 RDI=5 %	480 RDI=20 %	2,030 RDI: 20 %