Endive and Bacon Gratin

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Parmesan cheese (1/2 cup, grated)
• Gruyere cheese (1 cup, grated)
• Milk (1 cup)
• All-purpose flour (2 tablespoons)
• Unsalted butter (2 tablespoons)
• Bacon (4 strips, cooked and crumbled)
• Endive (6 heads, trimmed and cleaned)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Trim the endive heads and remove any wilted outer leaves. Rinse under cold water to remove any grit.
3. In a large pot, bring salted water to a boil. Add the cleaned endive and blanch for about 5 minutes, or until they are tender. Drain and set aside.
4. In a medium saucepan, melt the butter over medium heat. Add the flour and stir continuously for about 1 minute to cook off the raw flour taste.
5. Gradually whisk in the milk into the flour-butter mixture, avoiding any lumps. Continue cooking until the sauce has thickened, about 5 minutes.
6. Remove the saucepan from the heat. Stir in the grated Gruyere cheese until it is fully melted and incorporated. Season the cheese sauce with salt and pepper to taste.
7. Arrange the cooked endive in a single layer in a baking dish. Pour the cheese sauce evenly over the top.
8. Scatter the crumbled bacon and the grated Parmesan cheese over the sauce.
9. Bake in the preheated oven for 15 minutes, or until the top is golden and bubbly.
10. Allow the gratin to rest for a few minutes before serving. Enjoy while hot!