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Endives au gratin with Riviera Emmental

Endives au gratin with Riviera Emmental

4 portions


  • 3 slices of bacon, cut into cubes
  • 45 ml (3 tbsp.) Butter
  • 4 to 6 endives, thinly sliced
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 30 ml (2 tbsp.) Flour
  • 250 ml (1 cup) milk
  • 250 ml (1 cup) chicken stock
  • 500 ml (2 cups) Riviera Emmental cheese, grated
  • Salt and freshly ground pepper


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  • Preheat the oven on broil.
  • In a large saucepan, brown the bacon cubes for 2 to 3 minutes or until golden and crispy. Set aside on a plate.
  • Remove the excess bacon grease from the saucepan. Using the same saucepan, melt the butter and brown the endives and shallot for 5 minutes, or until they are caramelized. Add the garlic, then the flour and continue cooking for 2 minutes while stirring.
  • Add the milk and chicken stock, and continue cooking until the sauce thickens. Add half of the cheese and continue cooking for 2 minutes while stirring.
  • Pour the mixture into an au gratin dish. Top with the rest of the cheese and bake for 5 minutes or until the cheese is golden.

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Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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