Gratin of Endives and Bacon

Gratin d’Endives au Lard Fumé

Preparation info

  • Servings:

    3 or 4

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 6 medium endives (about 1 pound)
  • 3 tablespoons butter
  • Salt, pepper
  • ½ cup freshly grated Parmesan
  • cup stale (but not dried out) grated bread, crusts first removed
  • 2 tablespoons chopped parsley
  • 3 ounces lean bacon slices, coarsely chopped
  • ¾ cup heavy cream
  • Lemon quarters (to be served apart)


    Remove the outer, discolored leaves from the endives, trim remaining discolored edges, if necessary, and split each in two lengthwise. Pack them in a tight single layer, split side down, in a generously buttered gratin dish and sprinkle the surface with salt and pepper. Mix together the grated cheese, the breadcrumbs, the parsley, and the chopped bacon, pulling apart any fragments of bacon that stick together, and distribute this mixture evenly over the surface. Start in a 450° oven and, after a few minutes, reduce the thermostat to about 375°. After 40 or 45 minutes, remove and moisten with the cream, trickling it regularly over the surface, and return to the oven for another 20 minutes or so. Serve with lemon quarters.