Description
A comforting and refined French vegetarian dish featuring the harmonious blend of slightly bitter endives, creamy Roquefort, and crunchy walnuts.
Ingredients
Scale
- 4 endives
- 200g Roquefort
- 100g noix
- 200ml crème fraîche
- 100ml lait
- 100g fromage râpé
- Salt, to taste
- Black pepper, to taste
- 30g beurre
Instructions
- Preheat the oven to 180°C.
- Cut the endives in half and blanch them in boiling water for 5 minutes.
- Place the endives in a baking dish.
- In a bowl, mix the crème fraîche, milk, crumbled Roquefort, salt, and pepper.
- Pour this mixture over the endives.
- Sprinkle with chopped walnuts and grated cheese.
- Dot the top with butter.
- Bake for 25 to 30 minutes, until the gratin is golden brown.
- Serve hot.
Notes
For a crisper top, increase the temperature in the last minutes of baking. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
Keywords: gratin, endives, Roquefort, walnuts, French cuisine, vegetarian recipe