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Ingredients

• 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) Emmental L'Alpinois, grated
• Salt and freshly ground pepper

Preparation

Preheat the oven on broil.

In a large saucepan, brown the bacon slices 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 Emmental L'Alpinois 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.