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Endive Gratin


This French side dish is typically rich but always a crowd pleaser: an elegant, less-starchy complement to roasted meat. It can be made 1 day in advance; reheat, covered with aluminum foil, in a 350-degree oven for 20 minutes.

Recipe Source:
From Food staff writer Jane Black.

Note: My friend Zach Townsend transforms this into a main course by wrapping each poached endive with a slice of jambon!


• 1 teaspoon unsalted butter
• 6 medium endives, cut in half lengthwise, stem ends trimmed but left on
• 4 cups low-sodium chicken or vegetable broth
• Juice of 1 lemon (2 to 3 tablespoons)
• 1 teaspoon kosher salt (I used fine sea salt)
• 1 cup coarsely grated Gruyère cheese
• 3/4 cup heavy cream
• 1/2 teaspoon freshly grated nutmeg
• Freshly ground black pepper



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