Cream-Baked Endive With Bacon And Pecans

• 4 Belgian endives, sliced lengthwise in half
• 2 pieces bacon, sliced crosswise
• 1/4 cup pecans, chopped
• 2 tablespoons flour
• 1 tablespoon butter
• 1 1/2 cups chicken broth
• 1/4 cup cream
• 1/2 cup gouda or fontina, grated
• 1 pinch nutmeg
• 6 dashes parmesan (or however many)
• 1 handful parsley, to serve

1. Preheat oven to 400u0b0 F.
2. Render bacon on a large skillet on the stove, and set aside pieces on a paper towel. Add pecans to the bacon fat, stirring for a couple minutes, and add the pieces to the bacon. Pour off all but a couple tablespoons bacon fat down the endives, on each side. Place endive in a baking dish that can hold them all in a cozy fit.
3. Add butter and flour to pan, stirring for a few minutes. Add chicken broth and whisk until incorporated and beginning to thicken. Stir in cream and gouda, nutmeg and season to taste with salt and pepper.
4. Pour cream mixture over endive, grate some parmesan on top and bake for about 40 minutes until golden brown and bubbly. Garnish with bacon, pecans and chopped parsley.

endives, bacon, pecans, flour, butter, chicken broth, cream, gouda, nutmeg, parmesan, handful parsley

Taken from food52.com/recipes/19007-cream-baked-endive-with-bacon-and-pecans (may not work)