Endives au Gratin

• 8 large endives
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 13 cup water
• Salt and freshly ground pepper to taste
• Butter for greasing the dish
• 13 cup grated Gruyere cheese
• 2 tablespoons melted butter

1. Trim off the bottom of each endive.
2. Place the endives in a heavy saucepan and add the butter, lemon juice, sugar, water, salt and pepper.
3. Cover tightly, bring to a boil and simmer 30 minutes or until the endives are tender.
4. Preheat the broiler.
5. Drain the endives and press gently to remove any excess moisture.
6. Arrange the endives in a buttered baking dish large enough to hold them in one layer.
7. Sprinkle the cheese evenly over them and add the melted butter.
8. Place under the broiler until the cheese is golden brown.

endives, butter, lemon juice, sugar, water, salt, butter, gruyere cheese, butter

Taken from cooking.nytimes.com/recipes/9493 (may not work)