Endive & Radicchio Gratin

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

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Belgian endive (chicory/ witloof), 4 large heads, halved lengthwise and cut into wide ribbons
Radicchio, 2 small <

Dinner
Side dish
Vegetarian

Method

Prepare the vegetables

Preheat the oven to 400°F(200°C). Butter a shallow 2-qt (2-