Melted Maroilles Cheese Topped Chicories



  • 6 endives
  • salt (to taste)
  • ground black pepper (to taste)
  • 1 lemon (juice)
  • 40 grams butter
  • 200 grams Maroilles cheese
  • 40 grams walnuts
  • cream (30 cl. liquid)


  1. Prepare endives by removing the outer leaves and opening the center slightly.
  2. Boil a pot of water seasoned with salt, pepper, and lemon juice.
  3. Place the whole endives in the water and cook for 20 minutes on medium heat.
  4. Drain the endives, rinse under cold water to cool, then gently squeeze to extract as much water as possible.
  5. Let them cool completely and then cut into 4 to 5 centimeter thick slices.
  6. Melt the butter in a small skillet, add the endives, and cook until browned.
  7. Preheat oven to 400F.
  8. Remove the crust from the cheese.
  9. Chop the walnuts.
  10. In a small saucepan, add the cheese and cream and cook on low heat.
  11. Add salt, pepper, and nuts.
  12. Divide the endive slices in 4 individual buttered gratin dishes. Pour the Maroilles cream on top.
  13. Bake for 15-20 minutes.
  14. Serve hot.
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