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The starter, French classic

Endive gratin with béchamel

Endive gratin with béchamel is a classic warm starter for 6 people, made of tender endives coated in a gruyère béchamel. It takes 35 minutes of active work and comes together entirely the day before, leaving only the oven time for the day itself. It's rated easy at €1.70 per person, and its success depends on squeezing the endives dry so the gratin doesn't turn watery.

An endive gratin, soft and tender under a golden béchamel, all comfort and warmth, assembled the day before so you can actually enjoy your guests.

Endive gratin with béchamel
For
6 people
Work
35 min
Total time
1 h 40
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.70
Calories per person
290 kcalcalculated by Kiloach, your weight coach

Under a golden, bubbling gruyère béchamel, the endives turn soft and tender without ever releasing water onto the plate. Their slight bitterness, tamed with sugar and lemon during cooking, balances the richness of the sauce and the melted cheese. It's a warm starter that comforts without feeling heavy, ideal as the cold months settle in.

This is the kind of dish that fits a dinner with friends just as well as a Sunday family meal, especially in fall or winter when endives are at their best. It opens a menu nicely before a roasted meat or a simple fish main, without stealing the spotlight from what comes next.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 35 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 35 min
  4. When it's time to serve 1 step

The day before, cook the endives, press them dry, assemble the gratin with the béchamel, and keep it chilled under plastic wrap. On the day itself, just take the dish out of the fridge an hour before your guests arrive, then slide it into the oven right before they show up. All that's left is serving it straight from the dish after a short rest.

The ingredients

6 people

Fruits and vegetables

  • Endives 12
  • Lemon 1

Dairy

  • Butter 60 g
  • Whole milk 60 cl
  • Grated gruyère 120 g

Pantry

  • Flouroften in the pantry 50 g
  • Sugaroften in the pantry 1 tsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Remove the bitter core from the endives, steam or boil them in salted water with a splash of lemon juice and the sugar, then drain. 20 min

    A teaspoon of sugar and lemon juice cut the bitterness and keep the endives white.

  2. Press each endive in a clean kitchen towel to squeeze out the water, then arrange them in a buttered dish.

    Pack them tightly side by side, they hold together better and brown evenly.

  3. Make the béchamel with the butter, flour, and milk, season with salt, pepper, and nutmeg, stir in half the gruyère, and pour over the endives. 15 min

    Cook the roux for a minute before adding the milk, otherwise the béchamel keeps a raw flour taste.

  4. Scatter the rest of the gruyère on top, cover with plastic wrap, and refrigerate.

    Press the wrap directly onto the sauce so it doesn't form a skin.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the dish out of the fridge an hour ahead, then bake at 200°C until the top is golden. 35 min

    If the dish is still very cold, add ten minutes and cover with foil at the start.

When it's time to serveThe final touches, right in front of your guests.

  1. Let it rest for five minutes out of the oven, then serve straight from the dish.

    This rest lets the sauce set, so you can cut clean portions.

Our tips to get it right

  • Pick firm, tightly closed endives, they release less water during cooking than soft or already opened ones.
  • Don't over salt the cooking water for the endives, the gruyère and the salt in the béchamel already season the dish plenty.
  • If you don't have a kitchen towel handy, press the endives between two plates, the technique matters more than the tool.

The variations

  • Swap the gruyère for comté or emmental, the gratin will taste a touch milder.
  • For a richer version, wrap a slice of ham around each endive before covering with béchamel.
  • To save time, buy pre-cooked vacuum packed endives from the produce section, you'll save twenty minutes without losing the final result.

What to serve it with

  • A tangy green salad afterward
  • Country bread for the sauce
  • A glass of dry white wine

Storage

The cooked gratin keeps for 2 to 3 days in the refrigerator in a closed container. Reheat it gently in the oven at 160°C until hot all the way through. Freezing isn't recommended, the béchamel and endives release water once thawed.

Questions about this recipe

Can you use frozen endives?

Yes, but they release more water than fresh ones, so press them firmly and steam them a bit longer. The result stays good, just slightly less firm than with fresh endives.

How do you keep the gratin from turning watery?

The secret is pressing each cooked endive firmly in a clean kitchen towel before arranging them in the dish. This step matters more than the cooking itself.

Can this gratin be made for more guests?

Yes, the recipe doubles easily if you have a large enough dish and an oven that heats evenly. Add a few extra minutes of baking time if the dish ends up thicker.

Is this gratin good for kids?

Endive's slight bitterness doesn't always win over younger palates, even softened with sugar and béchamel. You can offer a small portion topped with extra melted cheese to win them over.

Can an endive gratin with béchamel be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make an endive gratin with béchamel?

Allow 1 h 40 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in an endive gratin with béchamel?

About 290 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an endive gratin with béchamel cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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