Cream-Baked Endive with Bacon and Pecans

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