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
Food52 Review: 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
Serves 4 (but should probably serve 12)
- 4 Belgian endive, sliced lengthwise in half
- 2 pieces bacon, sliced crosswise
- 1/4 cup pecans, chopped
- 2 tablespoons flour
- 1 tablespoon butter
- 1 1/2 cup chicken broth
- 1/4 cup cream
- 1/2 cup gouda or fontina, grated
- 1 pinch nutmeg
- Preheat oven to 400 degrees.
- Render bacon, remove to paper towel. Add pecans, stirring for a couple minutes, and add to bacon. Pour off all but a couple tablespoons bacon fat and brown endive on each side. Place endive in a baking dish that can hold them all in a cozy fit.
- 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.
- 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.