Chicons au Gratin

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Preheat your oven to 200°C (390°F).

   Περίπου 10 λ.

2. 2

   Bring a large pot of lightly salted water to a boil.

   Περίπου 5 λ.

3. 3

   Add the trimmed endives and lemon juice to the boiling water.

   Σημείωση του μάγειρα: The lemon juice helps prevent the endives from discoloring and reduces bitterness.

4. 4

   Simmer for 15-20 minutes, or until the endives are tender when pierced with a knife.

   Περίπου 20 λ.

5. 5

   Drain the endives well and gently squeeze out any excess water.

   Περίπου 5 λ.

   Σημείωση του μάγειρα: Be careful not to crush them. You want them as dry as possible.

6. 6

   While the endives are cooking, prepare the béchamel sauce.

7. 7

   Melt the butter in a medium saucepan over medium heat.

   Περίπου 1 λ.

8. 8

   Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.

   Περίπου 2 λ.

   Σημείωση του μάγειρα: Cook until the roux is light golden and smells slightly nutty.

9. 9

   Gradually whisk in the warm milk, a little at a time, until the sauce is smooth and thick.

   Περίπου 5 λ.

   Σημείωση του μάγειρα: Adding warm milk helps prevent lumps. Keep whisking to ensure a smooth consistency.

10. 10

    Season the béchamel with nutmeg, salt, and black pepper.

11. 11

    Arrange the drained endives in a single layer in a baking dish.

    Περίπου 2 λ.

12. 12

    Pour the béchamel sauce evenly over the endives.

    Περίπου 1 λ.

13. 13

    Sprinkle the grated Gruyère cheese generously over the sauce.

    Περίπου 1 λ.

14. 14

    Bake for 15-20 minutes, or until the cheese is bubbly and golden brown.

    Περίπου 20 λ.

    Σημείωση του μάγειρα: If the top isn't browning enough, you can briefly switch to the broiler for the last minute or two, watching carefully.

15. 15

    Serve hot.