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Endive Gratin with Smoked Salmon

A delightful blend of creamy gratin and smoky salmon, perfect for impressing guests or elevating weeknight meals.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium medium endives, halved lengthwise
  • 8 ounces smoked salmon, chopped Can be substituted for cooked shrimp or sautéed mushrooms for a vegetarian option.
  • 1 cup heavy cream For a lighter option, half-and-half can be used.
  • 1 cup grated Gruyère cheese Add more as preferred.
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh dill for garnish Optional, adds sophistication.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Boil the halved endives in a pot of salted water for about 5 minutes to soften.
  3. Melt butter in a skillet over medium heat, stir in flour to create a roux, and cook until light golden brown.
  4. Gradually whisk in heavy cream while stirring to avoid lumps, then add mustard, salt, and pepper.
  5. Stir in half of the Gruyère cheese until melted.
Assembly
  1. Lay the cooked endives in a baking dish, top with chopped smoked salmon, and pour the creamy cheese mixture over top.
  2. Sprinkle the remaining Gruyère cheese on top.
Baking
  1. Bake in the preheated oven for 20-25 minutes until golden brown and bubbly.
  2. Garnish with fresh dill if desired before serving.

Notes

Feel free to swap endives for other sturdy vegetables suitable for baking. Store leftovers in an airtight container for up to 3 days.