Chef Henry Harris has shared a recipe for vegetarian endive au gratin. This version of the classic French dish replaces the traditional ham with crisp-fried mushrooms and uses emmental cheese instead of comté.
The recipe details a process that includes infusing milk, cooking mushrooms, braising endives, and preparing a thick béchamel sauce. The dish is designed to serve four people and has a total preparation and cooking time of approximately one hour and 10 minutes, plus an hour for infusion.
Harris, who is the chef/co-owner of Bouchon Racine in London EC1, suggests serving the gratin with a chilled red wine and a crisp salad.