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Vegetarian, Northern, Eastern and Western France

Endive gratin with Maroilles cheese and potatoes

This endive gratin with Maroilles cheese and potatoes is a dish from northern France that layers braised endives, sliced potatoes and a Maroilles bechamel, serving 4 in 65 minutes, at moderate difficulty, for €2.40 per person. The key to getting it right is draining the endives well before baking, so the sauce stays creamy instead of turning watery.

I'm suggesting an endive and potato gratin under a Maroilles bechamel, the kind of dish that warms up the whole house.

Endive gratin with Maroilles cheese and potatoes
Total time
1 h 05
Difficulty
Medium
Cost per person
€2.40
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Under its golden crust, this gratin hides a bechamel with real character, thanks to Maroilles, a washed rind cheese known for its strong smell and deep flavor. The braised endives bring a slight bitterness that cooking sugar softens, while the sliced potatoes make the whole dish hearty and tender. It's a classic winter dish from northern France, built for comfort rather than fuss.

This is the kind of gratin to plan for a slow Sunday evening or a weeknight when you have a bit of time, since the endives and the bechamel each need their own step. Mon Chou suggests it for adults and teens who enjoy bold flavors, it's a tougher sell for younger kids given how assertive Maroilles can be.

The ingredients

4 people

Fruits and vegetables

  • Endives 800 g
  • Potatoes 600 g

Dairy

  • Butter 50 g
  • Milk 50 ml
  • Maroilles cheese 120 g
  • Grated Gruyère 50 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Cook the sliced potatoes in salted water, then drain them. 15 min

    Slice them all the same thickness so they cook evenly.

  2. Braise the whole endives in a covered pot with a knob of butter and half a glass of water. 20 min

    Add a pinch of sugar, it tones down the bitterness of the endives.

  3. Make the bechamel by melting the butter, stirring in the flour, then whisking in the milk little by little, along with the nutmeg.

    Whisk off the heat as you pour in the milk, that's the trick to avoid lumps.

  4. Add the Maroilles cheese cut into pieces to the hot bechamel and stir until it melts.

    Only remove the rind if you find it too strong, it melts very well left on.

  5. Arrange the potatoes and endives in a baking dish, cover with the sauce, sprinkle with Gruyère and bake at 200°C. 25 min

    Finish with two minutes under the broiler for a nicely golden crust.

Our tips to get it right

  • Pick firm, small to medium endives, they braise more evenly and stay less bitter.
  • If your Maroilles is quite young, leave the rind in the bechamel, it adds creaminess without too much punch.
  • Serve the gratin right out of the oven, the Maroilles bechamel loses some of its aroma as it cools.

The variations

  • Swap the Maroilles for Reblochon or Munster for a milder version that still has character.
  • For extra depth, add a handful of pan fried smoked bacon bits between the layers of endives and potatoes.
  • For kids who aren't used to strong cheeses, use half Maroilles and half Gruyère in the bechamel for a gentler flavor.

What to serve it with

  • A sharply dressed green salad
  • Toasted country bread
  • A northern French blonde beer

Storage

The gratin keeps 2 to 3 days in the fridge in a covered dish. It freezes well once cooled, in an airtight container, for up to 2 months. Reheat it in the oven rather than the microwave to bring back a crisp top.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble the gratin the day before and keep it in the fridge unbaked. Take it out a little before baking so it doesn't go into the oven too cold.

Can you use a different cheese instead of Maroilles?

You can use Reblochon or Munster, both soft washed rind cheeses with plenty of character. The flavor will be a bit different, but the melting texture will stay the same.

Why do you need to press the cooked endives?

Braised endives release a lot of water as they cook. If you don't press them gently, that water mixes into the bechamel and makes it too runny.

Does this gratin freeze well?

Yes, once fully cooled, it freezes in an airtight container for up to 2 months. Let it thaw in the fridge before reheating it in the oven.

How long does it take to make an endive gratin with Maroilles cheese and potatoes?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an endive gratin with Maroilles cheese and potatoes?

About 610 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 an endive gratin with Maroilles cheese and potatoes cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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