Gusto TV Endive and Eggplant Gratin Recipe - Cheesy, Savory, and Oven-Baked

Endive and Eggplant Gratin Recipe

This Endive and Eggplant Gratin is a stunning vegetable-forward dish with layers of flavor and texture. From the earthy, tender Japanese eggplants to slightly bitter endives, the dish is balanced with a rich Gruyere cheese sauce and finished with crispy panko breadcrumbs.

Featured on A Is For Apple 2, host Lauren Gulyas brings a gourmet touch to everyday vegetables. The addition of golden pancetta adds savory depth, while a touch of maple syrup enhances subtle sweetness and complexity.

This gratin is perfect as a main course for a vegetarian-friendly meal (omit pancetta for fully vegetarian), a side dish for roasted meats, or an elegant addition to a dinner party menu.

The Inspiration

This Endive and Eggplant Gratin is inspired by the classic French gratin technique, where layers of vegetables are baked in a rich, cheesy sauce until golden and bubbling. Host Lauren Gulyas wanted to highlight seasonal vegetables with contrasting flavors and textures: the slightly bitter endive pairs beautifully with tender, sweet Japanese eggplant, while baby potatoes add body and heartiness. A touch of maple syrup brings subtle sweetness to balance the vegetables, and crispy pancetta provides a savory crunch.

The dish reflects the philosophy of A is for Apple 2: turning simple, fresh ingredients into visually stunning and flavor-packed recipes that are approachable for home cooks but impressive enough for entertaining. Lauren’s inspiration comes from her love of European comfort foods and her desire to elevate vegetable dishes with thoughtful technique and seasoning.

Ingredients

1 cup (240ml) pancetta cut into ½ inch cubes
16 baby potatoes, halved
4 small endives, cored and sliced
4 small Japanese eggplants, halved lengthwise and sliced
½ cup (120ml) white wine
3 tablespoons (45ml) maple syrup
Salt and pepper
2 tablespoons (30ml) butter
¼ cup (60ml) all-purpose flour
2 cups (480ml) milk
½ teaspoon (3ml) ground nutmeg
1 cup (240ml) grated Gruyere cheese
3 tablespoons (45ml) chopped fresh chives
½ cup (120ml) panko breadcrumbs

Method

Preheat the oven to 400 degrees.
Add pancetta to a large skillet and place over medium heat.
Cook for 6-8 minutes or until golden and crispy.
Remove pancetta from pan and place on a paper towel to remove excess liquid. Reserve.
Return pan to heat, add potatoes to pancetta oil and cook for 8-10 minutes, or until golden and slightly soft.
Add endives and eggplant, and cook for 4-5 minutes, stirring occasionally.
Once eggplant and endives are slightly soft, deglaze with white wine.
Simmer for 2-3 minutes, or until reduced. Add maple syrup.
Season with salt and pepper and remove from heat. Reserve.
Meanwhile, in a separate saucepan, melt butter over medium heat.
Once melted, stir in flour until combined.
Add milk, and stir constantly.
Bring to a simmer and cook for 4-5 minutes, or until sauce has thickened.
Add nutmeg and Gruyere cheese, and stir until cheese is melted and has fully incorporated the sauce. Cook until the sauce is thick and coats the back of a spoon.
Season with salt and pepper and remove from heat.
Place equal amounts of eggplant and endive mixture into 4 individual oven-safe dishes.
Top with sauce, and sprinkle panko breadcrumbs over the top.
Place dishes on a baking tray and put in the hot oven.
Bake for 8-10 minutes, or until breadcrumbs are golden and sauce is bubbling.
Remove from oven, and serve hot.
Garnish with crispy pancetta and fresh chives.

Serving Suggestions

This gratin pairs beautifully with roasted chicken or turkey, making it a hearty side for weeknight dinners or holiday feasts. For a vegetarian option, serve alongside a crisp green salad with lemon vinaigrette or roasted root vegetables. The richness of the Gruyere sauce also complements grilled salmon or pan-seared cod for a more elegant dinner. For a complete comfort meal, accompany with crusty bread to soak up the creamy sauce.

Final Thoughts

This Endive and Eggplant Gratin from A Is For Apple 2, hosted by Lauren Gulyas, is an elegant, comforting dish that showcases seasonal vegetables with bold flavors.

The combination of tender eggplant, slightly bitter endive, and sweet maple syrup creates a nuanced base. Creamy Gruyere cheese sauce adds richness, while crispy panko breadcrumbs and pancetta provide irresistible texture.

Whether for a weeknight family dinner or an upscale dinner party, this gratin balances flavor, texture, and presentation perfectly. With simple yet thoughtful techniques, it proves that a vegetable-forward dish can be just as impressive as any protein-focused entrée.

Make this recipe your go-to for when you want a satisfying, gourmet vegetable gratin that will impress everyone at the table.

Find more recipes from A is for Apple here!