Endive Gratin

Ingredients

• 4 large endives (about 1 pound)
• ½ cup water
• ¼ teaspoon salt
• ¼ teaspoon sugar
• 2 tablespoons fresh lemon juice

White Sauce

• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup milk
• ¼ teaspoon salt
• ¼ teaspoon freshly ground
• black pepper
• ¼ cup diced mozzarella
• 1 tablespoon grated Parmesan cheese

Method

1. Clean the endives of any damaged leaves. Remove and discard the browned ends of each and wash under cool water. Put the endives in a large saucepan, add the water, salt, sugar, and lemon juice, and bring to a boil. Cover, reduce the heat, and cook for about 25 minutes, until the endives are tender and most of the water has evaporated. Transfer the endives to a gratin dish, in one layer, and press on them with a spoon to flatten them.
2. For the Sauce: Melt the butter in a small saucepan. Stir in the flour and mix well. Add the milk, salt, and pepper and bring to a boil, stirring with a whisk until the sauce is smooth and bubbling. Cook for about 10 seconds longer.
3. Spread the sauce evenly over the endives. Scatter the mozzarella on top and sprinkle on the Parmesan cheese. (The gratin can be prepared to this point a couple of hours ahead and refrigerated.)
4. At serving time, preheat the broiler. Place the gratin under the hot broiler so it is about 10 inches from the heat source. Cook for 5 to 7 minutes, until the gratin is warmed through and nicely browned.
5. Serve.

Notes

First cooked in a minimal amount of water (which can be done as early as the day before), the endives are then coated with a white sauce, mozzarella, and Parmesan cheese and finished under the broiler.