Endive and Potato Gratin With Walnuts

Cooked endive is comfort food, and like raw endive in a salad, it goes very well with walnuts and walnut oil.

Ingredients

• 1 pound Belgian endive (about 6 endives), quartered lengthwise
• Salt to taste
• 1 pound red potatoes, quartered
• ¼ cup broken walnut pieces
• 2 tablespoons chopped flat-leaf parsley
• 1 teaspoon fresh thyme leaves, chopped
• 2 tablespoons walnut oil
• ½ cup grated Gruyère cheese (2 ounces)
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    266 calories; 16 grams fat; 3 grams saturated fat; 3 grams monounsaturated fat; 8 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 8 grams protein; 15 milligrams cholesterol; 125 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves four

Preparation

1. Preheat the oven to 400 degrees. Oil a two-quart baking or gratin dish. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the endives. Blanch for two minutes, and transfer to the ice water. Cool in the ice water, then drain and dry on paper towels. Cut crosswise into thirds, and transfer to a bowl.
2. Steam the quartered potatoes for 10 to 15 minutes until tender. If the potatoes are large, cut the quarters in half. Add to the bowl with the endives, along with the walnuts, parsley, thyme, walnut oil and half the Gruyère. Season with salt and pepper, and toss everything gently together. Turn into the prepared baking dish, making sure to scrape all of the contents of the bowl into the dish. Sprinkle the remaining Gruyère over the top.
3. Place in the oven and bake 20 to 25 minutes, until the edges of the vegetables are browned and the gratin is sizzling. Remove from the heat and serve hot or warm.

• Advance preparation: You can prepare the ingredients several hours before baking. Toss them together in the bowl again before you turn them into the gratin dish. Martha Rose Shulman can be reached at martha-rose-shulman.com.

1 hour