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. Delicious, Quick Side Dishes

1988 Best New Chef Daniel Boulud
Daniel Boulud
December 1998


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Ingredient Checklist


Instructions Checklist
  • 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.

Make Ahead

The gratin can be prepared through Step 2 and refrigerated overnight. Reheat the endives before proceeding.