Photo: Sorin Gheorghita
Endive and Radicchio Gratin
8 ingredients
Serves 4.
openrecipes
When making the white sauce be careful not to let the flour burn. For the best results, melt the butter over medium heat and whisk the flour vigorously. Once golden, continue to whisk and slowly add the hot milk.
Estimated Nutrition (whole recipe, rough)
825
Calories
28g
Protein
30g
Fat
109g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Unsalted butter for dish plus 3 Tbs.
- 4 large heads Belgian endive, halved lengthwise and cut into wide ribbons
- 2 small heads radicchio, halved lengthwise and cut into wide ribbons
- 1 1/2 cups milk
- 2 Tbs. all-purpose flour
- 1 cup shredded Gruyère or Comté cheese
- Salt and freshly ground pepper, to taste
- 1/4 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes