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Vegetarian, South and mountains

Braised endives with Roquefort and walnuts

Braised endives with Roquefort and walnuts is a fall gratin for 4 people, ready in 50 minutes, rated easy, for about €2.70 per person. The key is slow braising the endives to tame their bitterness, then melting the Roquefort into the béchamel off the heat so it stays smooth.

I'm making you braised endives with a cloud of Roquefort and walnuts, nothing fancier for a Tuesday night.

Braised endives with Roquefort and walnuts
Total time
50 min
Difficulty
Easy
Cost per person
€2.70
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

The endives braise slowly in their own juices until they turn tender and almost jammy, while the Roquefort melts into a creamy béchamel that coats them. Crushed walnuts bring the crunch the dish would otherwise miss, and a quick stint in the oven ties all the flavors together under a thin golden crust. It's a winter dish with real character, bold on the palate, yet nowhere near complicated to make.

This gratin works for a weeknight dinner when you want something a bit more special, but it also holds its own on a Sunday with family or guests who like assertive flavors. Since Roquefort has a strong taste, it's best kept for adults and curious older kids rather than younger ones. Steamed potatoes on the side are enough to round out the meal, no extra sides needed.

The ingredients

4 people

Fruits and vegetables

  • Endives 8
  • Potatoes 800 g

Dairy

  • Roquefort 120 g
  • Butter 40 g
  • Milk 40 cl

Pantry

  • Walnut halves 60 g
  • Flouroften in the pantry 30 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten, Tree nuts

The step by step recipe

  1. Brown the whole endives in a skillet with a knob of butter, season lightly with salt. 8 min

    The more they brown, the less bitter they'll be.

  2. Add half a glass of water, cover, and let braise over low heat. 15 min

    A spoonful of sugar in the water helps balance out the bitterness.

  3. Make a béchamel with the butter, flour, and milk, then melt the crumbled Roquefort into it. 8 min

    Don't heat it any further once the Roquefort is in, or it will turn grainy.

  4. Arrange the endives in a baking dish, coat with the sauce, scatter crushed walnuts on top, and broil in the oven at 200°C. 12 min

    Crush the walnuts by hand to keep some crunchy pieces.

  5. Steam or boil the potatoes in salted water and serve them alongside the gratin. 20 min

    Pierce them with the tip of a knife, they're ready when it slides in easily.

Our tips to get it right

  • Pick firm, tightly closed endives with no green leaves showing, they'll taste less bitter.
  • Drain the endives well after braising before coating them with sauce, otherwise the released liquid waters down the Roquefort sauce.
  • If your Roquefort is very strong, mix it with a bit of fromage blanc or cream before stirring it into the béchamel.

The variations

  • Swap the Roquefort for Bleu d'Auvergne or gorgonzola for a milder flavor.
  • Add crispy bacon bits on top of the endives before broiling for a heartier, less vegetarian version.
  • For a quicker version, skip the braising step and use endives that are already steamed, coating them directly with the sauce.

What to serve it with

  • Steamed potatoes, already part of the recipe
  • A green salad with a sharp vinaigrette
  • A glass of dry white wine

Storage

The gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in a freezer safe dish. Reheat it in the oven at 180°C to keep the crust crisp, rather than in the microwave which softens it.

Questions about this dish

How do you get rid of the bitterness in endives?

Cut out the small bitter core at the base of each endive before cooking. Let them brown well at the start, and add a spoonful of sugar to the braising water, which naturally balances out the bitterness.

Can you make this gratin ahead of time?

Yes, you can braise the endives and make the Roquefort béchamel the day before. Assemble and broil just before serving so the top stays nicely golden.

Can Roquefort be swapped for another cheese?

Yes, Bleu d'Auvergne or gorgonzola both work well and give a slightly milder result. Avoid overly dry blue cheeses, since they melt less smoothly into the béchamel.

Can you freeze this dish once cooked?

Yes, once fully cooled, the gratin freezes well in a freezer safe dish. Thaw it in the fridge before reheating in the oven so it stays moist.

How long does it take to make braised endives with Roquefort and walnuts?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in braised endives with Roquefort and walnuts?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does braised endives with Roquefort and walnuts cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten, tree nuts. Always check the labels of the products you buy.

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