Creamy Endive and Leek Gratin

Ingredients

Salt

to taste

Black pepper

to taste

Breadcrumbs

1 cup

Parmesan cheese

1/2 cup, grated

Gruyere cheese

1 cup, grated

Milk

2 cups

All-purpose flour

2 tablespoons

Unsalted butter

3 tablespoons

Leeks

2 large, cleaned and sliced

Endives

2 large, trimmed and quartered

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pot, bring salted water to a boil. Add the quartered endives and sliced leeks, cooking for 5 minutes until slightly tender. Drain and set aside.
3. In a medium saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for about 1 minute until bubbly but not browned.
4. Gradually whisk in the milk, continuing to stir until the mixture thickens, approximately 5 minutes. Season with salt and pepper to taste.
5. Remove the saucepan from heat and stir in the grated Gruyere cheese until melted and smooth.
6. In a lightly greased baking dish, layer the cooked endives and leeks. Pour the cheese sauce evenly over the vegetables.
7. In a small bowl, combine the grated Parmesan cheese and breadcrumbs. Sprinkle the mixture generously over the top of the gratin.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
9. Remove from the oven and let cool slightly before serving. Enjoy your creamy gratin as a rich side dish to elevate your meal.