Endive and Potato Gratin With Walnuts
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound Belgian endive (about 6 endives), quartered lengthwise
- Salt to taste
- 1pound red potatoes, quartered
- ¼cup broken walnut pieces
- 2tablespoons chopped flat-leaf parsley
- 1teaspoon fresh thyme leaves, chopped
- 2tablespoons walnut oil
- ½cup grated Gruyère cheese (2 ounces)
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
263 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 8 grams polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 8 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 400 degrees. Oil a two-quart baking or gratin dish. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the endives. Blanch for two minutes, and transfer to the ice water. Cool in the ice water, then drain and dry on paper towels. Cut crosswise into thirds, and transfer to a bowl.
- Step 2
Steam the quartered potatoes for 10 to 15 minutes until tender. If the potatoes are large, cut the quarters in half. Add to the bowl with the endives, along with the walnuts, parsley, thyme, walnut oil and half the Gruyère. Season with salt and pepper, and toss everything gently together. Turn into the prepared baking dish, making sure to scrape all of the contents of the bowl into the dish. Sprinkle the remaining Gruyère over the top.
- Step 3
Place in the oven and bake 20 to 25 minutes, until the edges of the vegetables are browned and the gratin is sizzling. Remove from the heat and serve hot or warm.
- Advance preparation: You can prepare the ingredients several hours before baking. Toss them together in the bowl again before you turn them into the gratin dish.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Perfect! I just used blue cheese since I could not find Gruyère.
added a fennel sliced thin and roasted in toaster oven along with the endive quarters while the potatoes steamed. Had dill and thyme on hand. The walnuts are essential. Fit in 8" square pan. very moreish without being too cheesy or rich.
Served with freshly grated parmesan and a gremolata, which made the dish so much more interesting!
Wondering if this dish would freeze well....