Dentergem Herb-Stuffed Endive with Gruyère
Crisp Belgian endive hearts filled with a creamy herb cheese mixture, baked until golden and bubbly for a sophisticated vegetarian side. This belgian-inspired vegetarian ready in about 42 minutes pairs Belgian endive, Gruyère cheese, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 hearts, trimmed Belgian endive
- 1/2 cup, finely grated Gruyère cheese
- 1 tbsp, chopped fresh thyme
- 2 tbsp, chopped fresh chives
- 1/4 cup whole-milk ricotta
- 1 tbsp butter
- 1 tsp all-purpose flour
- 1/4 cup heavy cream
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Melt 1 tbsp butter in a small saucepan over medium heat, then whisk in 1 tsp flour to form a roux, cooking for 1 minute until golden.
- Step 2: Gradually whisk in 1/4 cup heavy cream and bring to a simmer, cooking for 2 minutes until thickened. Remove from heat and stir in 1/2 cup grated Gruyère, 1 tbsp chopped thyme, and 2 tbsp chopped chives.
- Step 3: Gently spoon the cheese mixture into each of the 8 trimmed endive hearts, packing it lightly. Place stuffed endive in a baking dish, dot with remaining butter, and bake for 20-22 minutes until the filling is golden and bubbling and endive edges are tender.
Frequently asked questions
How long does Dentergem Herb-Stuffed Endive with Gruyère take to make?
Total time is about 42 minutes (20 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dentergem Herb-Stuffed Endive with Gruyère?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep belgian endive from drying out.
Can I substitute ingredients in Dentergem Herb-Stuffed Endive with Gruyère?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dentergem Herb-Stuffed Endive with Gruyère for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dentergem Herb-Stuffed Endive with Gruyère?
Belgian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
