Chicons au Gratin

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 10 min

2. 2

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

   Ongeveer 5 min

3. 3

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

   Tip van de kok: 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.

   Ongeveer 20 min

5. 5

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 1 min

8. 8

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

    Ongeveer 2 min

12. 12

    Pour the béchamel sauce evenly over the endives.

    Ongeveer 1 min

13. 13

    Sprinkle the grated Gruyère cheese generously over the sauce.

    Ongeveer 1 min

14. 14

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

    Ongeveer 20 min

    Tip van de kok: 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.