- SERVINGS: 6
In this typical Lyonnais gratin, cooked endives are browned in bacon fat and then broiled under a blanket of cheese. If Tomme de Savoie isn't available, use three cups of Gruyêre.
- 6 large endives, outer leaves removed
- 4 cups chicken stock, vegetable stock or water
- Juice of 1 lemon
- 1 teaspoon salt
- 2 ounces bacon, cut into 1/2 -inch pieces
- 4 ounces Tomme de Savoie cheese, grated (1 1/2 cups)
- 4 ounces GruyÈre cheese, grated (1 1/2 cups)
- Put the endives in a deep skillet that holds them comfortably in a single layer. Add the chicken stock, lemon juice and salt. Cover the endives with a round of parchment paper, make a small hole in the center of the paper and bring to a boil. Reduce the heat and simmer, turning occasionally, until the endives are very tender when pierced, about 30 minutes. Remove the endives as they are done and pat thoroughly dry.
- Preheat the broiler. In the same skillet, cook the bacon over moderately high heat until lightly browned, about 3 minutes. Add the endives, reduce the heat to moderate and cook, turning occasionally, until evenly browned, about 10 minutes.
- Transfer the endives and bacon to a gratin dish and sprinkle with the grated cheese. Broil for about 5 minutes, turning the dish to brown the cheese evenly. Serve immediately.
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