Christopher Testani
The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.
Recipe information
Yield
6 Servings
Ingredients
5 endives (about 2 pounds), halved, leaves separated
1 medium fennel bulb, thinly sliced
2 garlic cloves, thinly sliced
¼ cup (½ stick) unsalted butter, cut into pieces
Kosher salt, freshly ground pepper
¾ cup heavy cream
2 ounces Parmesan, finely grated
2 ounces white cheddar, finely grated
Preparation
Step 1
Preheat oven to 450°. Toss endives, fennel, garlic, and butter in a large bowl; season with salt and pepper. Transfer to a shallow 3-qt. baking dish and pour cream over.
Step 2
Bake until liquid is almost completely reduced and endive is softened and browned, 25–30 minutes. Sprinkle with Parmesan and cheddar and bake again until top is golden brown and bubbling, 15–20 minutes.
