The ultimate comfort food upgrade
Real talk: if you’re looking for a cozy meal that is basically a warm hug in a bowl, this vegetarian endive au gratin is the move. Chef Henry Harris, co-owner of London’s Bouchon Racine, has reinvented the classic French dish, swapping out the traditional ham for some savory, crispy-fried mushrooms and emmental cheese. It's giving main character energy for your next dinner party.
How to nail it
First, you’ll infuse your milk with bay, peppercorns, onion, and parsley for that deep flavor base. While that's marinating, you’ll want to get those mushrooms browned and slightly leathery in butter—don't toss the juices, that’s where the flavor lives!
Then, roast your endives in a pan with butter and nutmeg until they’re super tender (about 40-60 minutes). While those are roasting, whip up your bechamel sauce by combining butter, flour, and your infused milk, finishing it off with plenty of emmental.
Finally, assemble everything in a gratin dish, top with the extra cheese, and hit it under the grill until it’s bubbling and golden. It’s an absolute W. Harris suggests pairing it with a chilled beaujolais and a fresh salad to keep the vibes balanced.
Why it matters
This recipe proves that you don't need meat to create a high-key delicious, elevated comfort meal. It’s a sophisticated, vegetarian-friendly way to bring a bit of French bistro style into your home kitchen.
