Belgian Endive And Basque Blue Cheese Gratin Recipe

Entice the senses with this warming Belgian endive and Basque blue cheese gratin recipe by Tanika Douglas. In the recipe, Douglas marries the savory bitterness of Belgian endives with the rich, velvety flavor of Blue de Basques Cheese, creating a sumptuous gratin that elevates the humble endive into a dish that satisfies all occasions. Belgian Endives are the star of the show in this recipe, and lend a pleasant touch of bitterness that mellows beautifully during cooking. With a mere 15 minutes of preparation and 35 minutes of cooking time, this dish proves that gourmet deliciousness can be achieved in under an hour. If the traditional potato gratin is already a comforting favorite in your repertoire, then switching it up with this endive variation is a lovely change. 

It's the perfect accompaniment for your dinner table, serving six as a satisfying side dish. The heart of this recipe lies in the subtle power of brown butter, lending a nuttiness to the tender endives. The aromatic addition of thyme and sage, combined with the zesty burst of lemon, balances the salty creaminess of Blue de Basques cheese. When finished with a golden panko crumb topping, this gratin emerges from the oven as an unexpected family favorite. Whether you're a seasoned chef or a kitchen novice, this Belgian endive and Basque blue cheese gratin is simple to prepare and will surely become a cherished recipe. The harmonious blend of ingredients and the depth of flavors make this dish a true standout. 

To create this delicious Belgian endive and Basque blue gratin, start by gathering all of the ingredients. Belgian endives are the heart of this dish and simply need to be rinsed, then halved, prior to cooking. The brown butter component will be made using butter, simmered until nutty, caramelized in aroma and deep, golden brown in color. The crispy topping is a complimentary mix of panko crumbs, blue cheese, thyme leaves, sage leaves, lemon zest, salt, and pepper. 

The Blue de Basques Cheese is the pièce de résistance of the dish and boasts a bold and tangy flavor profile that weaves throughout the dish. Its rich, creamy texture melts irresistibly into the endives, uniting all the flavors into a comforting, delightful dish that is simple to prepare. Whilst Blue de Basques Cheese has been used within this recipe, Douglas states, "If you are unable to source Blue de Basques cheese, it can be easily substituted with an alternate variety of blue cheese if desired". 

Preheat the oven to 350 F.

Place a pot over medium heat and add the butter.

Cook the butter for three minutes, or until it is dark golden brown in color. Pour into a bowl and set aside.

Halve the endives.

Add the endives to a large baking dish.

Pour the brown butter over the endives.

Remove the thyme leaves from the sprigs, and discard the sprigs. Tear up the sage leaves.

Into a bowl, add the panko crumbs, thyme leaves, sage leaves, lemon zest, salt and pepper. Crumble the blue cheese into the bowl.

Mix well to combine.

Spoon the blue cheese mixture over the endives.

Place the endive gratin into the oven to bake for 30 minutes or until golden brown.

Remove the gratin from the oven and serve warm immediately.

Belgian endives have a delicious bitter flavor, which would be their defining characteristic and what endives are best known for. This bitterness can vary in intensity, with some endives being more bitter than others. Though once baked, the bitterness does mellow out and brings a lovely complexity to the dish. Below the initial bitterness, there's a subtle nuttiness to endives which adds to their unique flavor. The nuttiness can be more pronounced when endives are cooked, especially when they're caramelized or paired with ingredients that complement this aspect of their taste. While the bitterness is the most prominent flavor, some endives can have a mild underlying sweetness, especially when they're cooked or when the bitterness is balanced by other ingredients in a dish. In this instance, the bitter endive contrasts beautifully against the salty, creamy blue cheese and the rich browned butter. 

This Belgian endive and Basque blue cheese gratin is a brilliant dish to prepare in advance of a dinner. Douglas states, "Prepare the gratin as directed, then cover and place into the fridge until you are ready to eat. Simply bake when you are ready to do so, and serve warm from the oven alongside your favorite dishes." If you would like to prepare weeks in advance, freezing the gratin is a wonderful option that allows the dish to be preserved exactly as is, retaining the irresistible taste and texture. The frozen gratin can be easily defrosted in the fridge, and then baked until perfectly crispy, golden brown, and morish. If you are short on time, both freezing and refrigerating are effective ways to get ahead of meal preparation and ensure you have a delicious, comforting dish that still impresses a hungry crowd. 

If you are an endive lover who struggles with dairy or is plant-based, there is great news: This delicious Belgian endive and Basque blue cheese gratin can be made without dairy, whilst still delivering on taste and texture. The first step is to swap out the butter for a dairy-free butter alternative. Vegan butters or vegetable-fat-based margarines are brilliant substitutions in this recipe. Whilst an important part of creating the burnt butter is the caramelization of the milk solids, creating a beautifully rich, nutty flavor, dairy-free butter can still be used. The flavor won't quite be the same, though thanks to the bitter endive and aromatic herbs, the dish will still be deliciously satisfying. The next ingredient to focus on is the Basque de Bleu Cheese. Thankfully now, there are wonderful gourmet dairy-free cheeses available for those with dietary requirements. Simply source a dairy-free blue cheese alternative and enjoy a rich, homemade, irresistible Belgian endive gratin.