Endive and Fennel Gratin

Name: Endive and Fennel Gratin
Yield: 6 Servings
Ingredients: 5 endives (about 2 pounds), halved, leaves separated; 1 medium fennel bulb, thinly sliced; 2 garlic cloves, thinly sliced; ¼ cup (½ stick) unsalted butter, cut into pieces; Kosher salt, freshly ground pepper; ¾ cup heavy cream; 2 ounces Parmesan, finely grated; 2 ounces white cheddar, finely grated

By Alison RomanPhotographer Christopher Testani

December 1, 2015

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Christopher Testani

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

Recipe notes