Marolles-Style Endive and Bacon Gratin with Gruyère

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic Belgian comfort dish featuring tender endive hearts baked in a creamy béchamel with smoky bacon and nutty Gruyère, perfect with a glass of local craft beer. This belgian-inspired vegetarian ready in about 60 minutes pairs Belgian endive, smoked bacon, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 6, 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.

★ 4.1 (13 ratings) Prep: 30 min Cook: 30 min Serves 6 Belgian cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Trim root ends from endive heads, separate leaves, and rinse thoroughly. Pat dry with paper towels.
  2. Step 2: In a medium saucepan, melt 4 tbsp butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until golden. Gradually whisk in 1 1/2 cups whole milk, stirring constantly until mixture thickens to a smooth béchamel (about 5 minutes).
  3. Step 3: Stir in 1 cup grated Gruyère, 1 tbsp chopped thyme, 1/4 tsp nutmeg, and 1/2 tsp coarse sea salt. Remove from heat and set aside.
  4. Step 4: In a skillet, cook 4 oz diced smoked bacon over medium heat for 5-7 minutes until crisp. Drain on paper towels, reserving 1 tbsp bacon fat.
  5. Step 5: Spread half the béchamel in the bottom of a 9x13-inch baking dish. Arrange endive leaves in a single layer over the sauce, then top with remaining béchamel and crumbled bacon. Sprinkle with extra Gruyère.
  6. Step 6: Bake uncovered for 25-30 minutes until golden brown and bubbling around the edges. Let rest for 10 minutes before serving.

Frequently asked questions

How long does Marolles-Style Endive and Bacon Gratin with Gruyère take to make?

Total time is about 60 minutes (30 min prep + 30 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 Marolles-Style Endive and Bacon Gratin 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 Marolles-Style Endive and Bacon Gratin 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 Marolles-Style Endive and Bacon Gratin with Gruyère for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is Marolles-Style Endive and Bacon Gratin with Gruyère vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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