Baked Endives with Roquefort Cheese | Endive Gratin

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Baked Endives with Roquefort Cheese | Endive Gratin

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Ingredients

Adjust Servings:
8 potatoes
8 endives chicons
1 clove of garlic
150 grams Roquefort or blue cheese
50 grams Grated cheese refined
100 millilitres Cream or concentrated milk
Pepper
Features:
  • Vegetarian
Cuisine:
  • 60 min
  • Serves 4
  • Easy

Ingredients

Directions

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Baked Endives with Roquefort Cheese or Endive Gratin is a classic of the Belgian cuisine, although this dish is also very popular in France. Commonly known as chicons or witlof in Belgium, Belgian Endives are a great choice for a healthy, vegetarian meal.

How to Make Baked Endives with Blue Cheese

  1. Clean the potatoes and cook them with their skin still on.
  2. Cook the endives (chicons).
  3. Pour the milk or cream into a baking dish.
  4. Preheat the oven at 180°C. Press and add the garlic.
  5. Peel the potatoes and cut them into slices.
  6. Arrange the potatoes on a baking tray and add pepper.
  7. Arrange the endives on top of the potatoes.
  8. Crumble the blue cheese on the tray and cover with refined cheese.
  9. Cook until brown (about 10 minutes) in the preheated oven.

Photo credit: toutlevin.com

European Commission

The European Commission has published an exciting cookbook that contains over a dozen recipes from 21 green European cities.

The book is titled Great Food from European Green Cities and besides recipes, it contains inspiring stories about ‘green’ urban transformation and food waste reduction.

All recipes published with the permission of the European Commission.

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