Gratin du Nord


Gratin du Nord
This gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese.
20,2185/5 for 3 ratings
Grade this recipe:

Last modified on: January 21th 2018

For 12 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
37 min.56 min.1 hour 33 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:

Several days in the fridge, with the dish covered with plastic film.

Step by step recipe


Stage 1 - 10 min.
Gratin du Nord : Photo of step #1

Stage 2 - 5 min.
Gratin du Nord : Photo of step #2
Prepare 2 onions.

Set aside.

Stage 3 - 10 min.
Gratin du Nord : Photo of step #3
Prepare and chop 1 kg 400 g endives (head of chicory).

Set aside.

Stage 4 - 4 min.
Gratin du Nord : Photo of step #4
Pour 4 tablespoons oil into a large non-stick frying pan on high heat. When really hot, add 400 g small pieces of bacon.

Fry for 3 or 4 minutes, then set aside, leaving the bacon fat in the pan.

Stage 5 - 2 min.
Gratin du Nord : Photo of step #5
Cook the chopped onion in the bacon fat for 1 or 2 minutes without colouring.

Stage 6 - 1 min.
Gratin du Nord : Photo of step #6
Add the leeks and endives and mix well.

Stage 7 - 10 min.
Gratin du Nord : Photo of step #7
Add the bacon and 300 ml beer, then leave to reduce gently on low heat.

Stage 8 - 3 min.
Gratin du Nord : Photo of step #8
Preheat the oven to 360°F (180°C).

Butter a gratin dish and arrange a first layer of potato slices in the bottom (half the 1 kg 600 g cooked potato).

Stage 9 - 2 min.
Gratin du Nord : Photo of step #9
Spread the leek and endive mixture over the top.

Stage 10 - 3 min.
Gratin du Nord : Photo of step #10
Add the remaining potato slices in a second layer.

Stage 11 - 3 min.
Gratin du Nord : Photo of step #11
Top with the sliced 800 g Maroilles cheese.

Stage 12 - 40 min.
Gratin du Nord : Photo of step #12
Bake for 30 to 40 minutes until the Maroilles is melted and beginning to brown.

Remarks

This recipe has only vague proportions, so do feel free to adapt it to your own taste, with a little more or a little less of the various ingredients.

And to drink?

The perfect match: beer, of course, from northern France if possible. Why not the same beer as you have used in the recipe?

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
8,417 Kcal or 35,240 Kj298 gr498 gr582 gr
421 %115 %47 %88 %
Per 100 g
Energetic valueProteins CarbohydratesFats
148 Kcal or 620 Kj5 gr9 gr10 gr
7 %2 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
701 Kcal or 2,935 Kj25 gr41 gr48 gr
35 %10 %4 %7 %
% 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?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Cooked potatoCooked potato: You can check-out other recipes which use it, like for example: Potatoes with smoked salmon, Potato galette, Gratin of Endives with Mont d'Or, Beetroot and fried chicken salad, Chicken with spinach in a cream sauce , ... All
Endives (head of chicory)Endives (head of chicory): You can check-out other recipes which use it, like for example: Comtoise endive salad, Endive and beer soup, Individual creamy endive gratins, Gratin of Endives with Mont d'Or, Flamiche, ... All
Maroilles cheeseMaroilles cheese: You can check-out other recipes which use it, like for example: Ch'ti mussel tarts, Maroilles cheese quiche, ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Baby spinach salad, Lumberjack turnovers, Quiche Lorraine, Pasta with mustard-cream sauce, Spaghetti Carbonara, ... All

Other recipes you may also like

Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
80,9713.9/5 for 18 ratings 46 min.
Parisian-style chocolate custard tart
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
1,524 1 hour 26 min.
Pitta bread
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
90,955 14.5/5 for 10 ratings 2 hours 55 min.
Special small breads
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
78,7014/5 for 20 ratings 6 hours 26 min.
French baguettes
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...
172,420 245/5 for 4 ratings 5 hours 6 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-11-01)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe (as 2 people already do)

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.
I am not a leaving thing
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.

Back to top of page