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Cook time
1 hour
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Serves
4 (but should probably serve 12)
Author Notes
My dad was a wonder in the kitchen. He could whip up some amazing Chinese dishes, chicken liver pate, a mean stew and a perfect hollandaise. Toward the end, many things he cooked us we dubbed "fat cooked in fat"—crab, cream, butter and sherry simmered together and glopped on toast, a whole pile of fried chicken wings he called "dinner." One such dish I always loved was endive baked in a cheesy cream sauce with bacon. A real anomaly considering he otherwise avoided lettuce like the plague. But this dish was comforting and wonderful and I occasionally make it for a special treat. Along grilled rib eye, of course. It makes quite a bit of sauce which is good to sop up with bread or maybe serve over noodles. —savorthis
Test Kitchen Notes
Endive browned to perfection and then slathered in a cheesy cream sauce, topped with bacon and pecans? This is exactly how I take my lettuce on a chilly fall evening. I'm always a reluctant endive eater, but the sweet, nutty sauce laced with a hint of nutmeg complements the bitter endive well, and had me converted after a single bite. I used an aged gouda that worked quite well here. I also love that the whole recipe takes place in one pan before moving to the oven. It makes for a very easy cleanup! Overall, this recipe was a hit. —thebunalsorises
Ingredients
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4
Belgian endives, sliced lengthwise in half
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2 pieces
bacon, sliced crosswise
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1/4 cup
pecans, chopped
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2 tablespoons
flour
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1 tablespoon
butter
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1 1/2 cups
chicken broth
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1/4 cup
cream
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1/2 cup
gouda or fontina, grated
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1 pinch
nutmeg
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6 dashes
parmesan (or however many)
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1 handful
parsley, to serve
Directions
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Preheat oven to 400° F.
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Render bacon on a large skillet on the stove, and set aside pieces on a paper towel. Add pecans to the bacon fat, stirring for a couple minutes, and add the pieces to the bacon. Pour off all but a couple tablespoons bacon fat down the endives, on each side. Place endive in a baking dish that can hold them all in a cozy fit.
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Add butter and flour to pan, stirring for a few minutes. Add chicken broth and whisk until incorporated and beginning to thicken. Stir in cream and gouda, nutmeg and season to taste with salt and pepper.
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Pour cream mixture over endive, grate some parmesan on top and bake for about 40 minutes until golden brown and bubbly. Garnish with bacon, pecans and chopped parsley.
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