Chicory Gratin with Maroilles Cheese Croutons rich and satisfying

Name: Chicory Gratin with Maroilles Cheese Croutons
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 Beautiful endives (chicons) wiped, ends removed and slightly hollowed out.; 1 beautiful yellow onion peeled and finely sliced; 3.5 oz (100 g) of smoked breast cut into small dice; 12 slices of baguette bread (slightly stale if possible); 1 Maroilles farmer cheese peeled and cut into 12 small slices with skin grated through a cheese grater; salt pepper from the mill and 1 pinch of ground ginger; 1 tablespoon of cornstarch; butter and canola oil

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (1 review)

Prep 20 min

Cook 40 min

Total 1h

Servings 4 serv.

This recipe was inspired one cold evening in the kitchens of Lille airport where I was working as executive chef for football players who had participated in a night match and were freezing 4 endives finely minced need just 15 minutes covered to melt without browning. The Maroilles fermier must come out of the fridge 30 minutes before, or it won't gratinée evenly. That pinch of ground ginger is what shifts the broth profile toward something less predictable.

Ingredients for 4 servings

Adjust for

servings

4 Beautiful endives (chicons) wiped, ends removed and slightly hollowed out.
1 beautiful yellow onion peeled and finely sliced
3.5 oz (100 g) of smoked breast cut into small dice
12 slices of baguette bread (slightly stale if possible)
1 Maroilles farmer cheese peeled and cut into 12 small slices with skin grated through a cheese grater
salt pepper from the mill and 1 pinch of ground ginger
1 tablespoon of cornstarch
butter and canola oil

Step-by-step recipe

1 Finely slice your endives.

2 In a pot pour a splash of oil and a knob of butter then add your sliced endives and onions to melt. Salt, pepper and add a little ginger and your small bacon pieces, let sweat gently covered for 15 minutes.

3 Then add your tablespoon of cornstarch, stir and moisten with 2.1 qt (2 liters) of cold water (or poultry broth)

4 At boiling point taste it then let it cook for 20 minutes after that.

5 Remove your tray from the oven, then turn it on to grill position.

6 Drain your soup on one side and the garnish on the other side the broth, distribute your garnish into your 4 small terrines * placed on your tray pour your liquid ¾ full then place your 3 croutons topped with Maroilles and its crust, place in the middle of the oven and leave until your chiconade is gratinéed. Serve without delay
* Use this method when you make soups cut this way so that each person can enjoy the same amount of garnish.

A chef's advice

Around Maroilles itself in the North, you'll find variations depending on the producer: some use aged Maroilles, nearly brittle, that will burn under the grill. Others stick with young fermier, creamier. And then there are those who add a touch of juniper or even verjuice. But the real difference comes when you swap smoked pork belly for Rethel ham or Flanders lard. Changes the salt balance, completely shifts the final result.