ENDIVE AND POTATO GRATIN WITH WALNUTS

Endive and Potato Gratin With Walnuts image

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

Provided by Martha Rose Shulman

Categories casseroles, one pot, side dish

Time 1h

Yield Serves four

Number Of Ingredients 9

Ingredients

1 pound Belgian endive (about 6 endives), quartered lengthwise
Salt to taste
1 pound red potatoes, quartered
1/4 cup broken walnut pieces
2 tablespoons chopped flat-leaf parsley
1 teaspoon fresh thyme leaves, chopped
2 tablespoons walnut oil
1/2 cup grated Gruyère cheese (2 ounces)
Freshly ground pepper to taste

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 508 milligrams, Sugar 2 grams