Name: Endive & Radicchio Gratin
Yield: Makes 4 Servings
Ingredients: Salt and freshly ground pepper; Parmesan cheese, ¼ cup (1 oz/30 g) freshly grated; Gruyère or Comté cheese, 1 cup (4 oz/125 g) shredded; Radicchio, 2 small heads, halved lengthwise and cut into wide ribbons; Belgian endive (chicory/ witloof), 4 large heads, halved lengthwise and cut into wide ribbons; Flour, 2 tablespoons; Unsalted butter, 3 tablespoons; Milk, 1½ cups (12 fl oz/375 ml)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Endive & Radicchio Gratin

Ingredients

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