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Endive Baked with Two Cheese Sauce |
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| Serves 4 |
Prep 15 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
1/2 brioche loaf, thickly sliced & cubed
3 or 4 endives (red & white) end removed and cut into quarters
about 100g Comté cheese, grated
50g St Agur, crumbled
butter
Double Cream
1 tsp Dijon mustard
Fresh thyme, leaves picked
2 tbsp flour
250 ml milk
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Adapted from James Martin's French Adventures
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Preheat oven to 200C/ Fan
180C/ gas 6.
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Put a little butter in a
non-stick frying pan and almost dry fry the sliced endive
until they start to take on colour. Place the endive in a
buttered dish. Put the cubed brioche pieces on top.
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Now make the cheese sauce:
melt the butter, add the flour, turn down the heat, grab a
whisk and start adding the milk gradually, whisking all
the time. You can substitute some of the milk with cream,
if you wish. Add a tsp of Dijon mustard, then take the
sauce off the heat and add the cheese. Whisk it in and add
some pepper.
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Sprinkle the thyme leaves over
the endives, then pour the creamy sauce over the endive
and brioche mixture. Add some small chunks of St Agur to
the dish.
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Put in the oven for 20 mins
until golden brown.
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DAILY
DINNERS 
