Endive and Radicchio Gratin
When making the white sauce be careful not to let the flour burn. For the best results, melt the butter over medium heat and whisk the flour vigorously. Once golden, continue to whisk and slowly add the hot milk.
- Unsalted butter for dish plus 3 Tbs.
- 4 large heads Belgian endive, halved lengthwise and cut into wide ribbons
- 2 small heads radicchio, halved lengthwise and cut into wide ribbons
- 1 1/2 cups milk
- 2 Tbs. all-purpose flour
- 1 cup shredded Gruyère or Comté cheese
- Salt and freshly ground pepper, to taste
- 1/4 cup grated Parmigiano-Reggiano cheese
Prepare the vegetables
Preheat an oven to 400°F. Butter a shallow 2-quart gratin or baking dish. Put the endive and radicchio in the prepared dish and toss to combine.
Make the sauce
In a small saucepan over medium heat, warm the milk until small bubbles begin to appear around the edge of the pan. Remove from the heat.
In a saucepan over low heat, melt 2 Tbs. of the butter. Add the flour and whisk to incorporate. Increase the heat to medium-low and cook, stirring often, for 2 minutes. Gradually whisk in the hot milk. Cook, stirring frequently, until the sauce is thick enough to coat the back of a spoon, 3 to 4 minutes. Add 3/4 cup of the Gruyère and stir until it melts. Season with salt and pepper.
Finish the gratin
Spoon the sauce over the vegetables and dot with the remaining 1 Tbs. butter. Sprinkle with the Parmigiano-Reggiano and the remaining 1/4 cup Gruyère. Bake until the endive is tender and the top of the gratin is golden, about 30 minutes. Serve hot, directly from the pan. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).