Henry Harris’s recipe for vegetarian endive au gratin
A worthy, meat-free version of the best comfort dish ever, this French classic is best served with a chilled red and a crisp saladThis is the best comfort dish on planet Earth. Cauliflower cheese held that title when I was a child, but I still remember the first time I ate this gratin, made by Simon Hopkinson at his restaurant Hilaire in London, and wanting to take it away and eat it in a quiet corner. Endive when braised well retains a gentle bitterness that contrasts beautifully with a cheese-heavy bechamel. This dish is traditionally made with comté and with each endive wrapped in a slice of cooked ham, but some dark, crisp-fried mushrooms and emmental serve very well as good, savoury vegetarian alternatives.Henry Harris is chef/co-owner of Bouchon Racine, London EC1. His book, The Racine Effect, is published by Quadrille at £40. To order a copy for £36, go to guardianbookshop.com Con
Henry HarrisFoodFrench food and drink