Gratin d’Endives au Roquefort, Noix & Miel
Introduction
This Gratin d’Endives au Roquefort, Noix et Miel is the ultimate marriage of bold and delicate flavors. Bitter-sweet caramelized endives are nestled in a creamy Roquefort sauce, topped with crunchy walnuts and golden cheese. It’s a French winter classic that’s as comforting as it is refined. Whether served as a vegetarian main or a showstopping side, it’s sure to impress.
Why I Love This Recipe
There’s something magical about this dish. The intensity of Roquefort cheese is beautifully balanced by a touch of honey, while crushed walnuts add texture and warmth. It’s a dish that feels fancy enough for dinner guests, yet comforting enough for a weeknight indulgence. Plus, it’s a wonderful way to use endives—a vegetable that’s often overlooked but utterly delicious when cooked right.
🛒 Ingredients (Serves 4)
For the Gratin:
- 6 endives
- 150 g Roquefort cheese, crumbled
- 100 ml whole cream
- 50 ml milk
- 50 g walnut kernels, crushed
- 50 g grated cheese (Emmental or Comté)
- 1 tbsp butter
- 1 tbsp honey
- 1 tbsp lemon juice
- Salt and pepper to taste
🌿 Swaps & Notes
- Endives: Choose firm, pale endives without too much green (which tends to be more bitter).
- Cheese: Bleu d’Auvergne, Gorgonzola, or even a soft goat cheese can replace Roquefort.
- Vegan/Dairy-Free: Use plant-based cream (like soy or almond) and a dairy-free blue-style cheese.
- Sweet twist: Add thin slices of pear to the dish before baking for a fruity contrast.
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Endives
- Remove outer leaves and trim the base of each endive. Cut them in half lengthwise.
- With a small knife, carve out the bitter core at the base.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the endives.
- Drizzle with lemon juice and honey, then cook for about 10 minutes, turning occasionally until tender and slightly caramelized.
- Season with salt and pepper.
2️⃣ Make the Roquefort Sauce
- In a saucepan over low heat, combine the cream and milk.
- Add the crumbled Roquefort and stir until the cheese is fully melted into a silky sauce.
- Taste and adjust seasoning.
3️⃣ Assemble the Gratin
- Preheat your oven to 200°C (392°F).
- Arrange the cooked endives in a single layer in a buttered gratin dish.
- Pour the Roquefort sauce over them.
- Sprinkle with crushed walnuts and grated Emmental or Comté cheese.
4️⃣ Bake & Serve
- Bake for 15 to 20 minutes, or until the top is golden and bubbly.
- Serve hot, ideally with crusty bread, a crisp green salad, or steamed potatoes.
🌟 Tips for Success
- Balance the bitterness: Removing the endive cores and caramelizing them with honey helps cut their natural bitterness.
- Texture matters: Walnuts should be roughly crushed, not finely ground, for the best crunch.
- Advance prep: You can prepare everything a day ahead, assemble, and refrigerate—just bake before serving.
🍷 Pairing Suggestions
This rich gratin pairs beautifully with:
- A glass of dry white wine like Sauvignon Blanc or a lightly oaked Chardonnay.
- A sparkling elderflower drink or a lemon herb soda for a non-alcoholic option.
- A crisp apple fennel salad to cut through the richness.
🧡 More Recipes You’ll Love:
Craving more cozy, cheese-laden comfort? Try these:
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor
- These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays
- This Walking Taco Bar Is My Favorite No-Fuss Way to Feed a Crowd
- This Baked Kosher Salami Is My Favorite Easy Appetizer with Big Flavor
💬 Final Thoughts
If you’re looking for a way to cozy up your winter evenings with a dish that’s both elegant and indulgent, this Gratin d’Endives au Roquefort, Noix & Miel is the one. It hits every note—salty, sweet, creamy, crunchy—and makes vegetables feel like a treat.
Tried it? Snap a pic and tag @chefmaniac—I’d love to see your version! Don’t forget to follow for more cozy, French-inspired comfort food. Bon appétit! 🇫🇷✨
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