Endive and Potato Gratin With Walnuts

• 1 pound Belgian endive (about 6 endives), quartered lengthwise
• Salt to taste
• 1 pound red potatoes, quartered
• 1/4 cup broken walnut pieces
• 2 tablespoons chopped flat-leaf parsley
• 1 teaspoon fresh thyme leaves, chopped
• 2 tablespoons walnut oil
• 1/2 cup grated Gruyere cheese (2 ounces)
• Freshly ground pepper to taste

1. Preheat the oven to 400 degrees.
2. Oil a two-quart baking or gratin dish.
3. Bring a large pot of water to a boil.
4. Fill a bowl with ice water.
5. When the water comes to a boil, salt generously and add the endives.
6. Blanch for two minutes, and transfer to the ice water.
7. Cool in the ice water, then drain and dry on paper towels.
8. Cut crosswise into thirds, and transfer to a bowl.
9. Steam the quartered potatoes for 10 to 15 minutes until tender.
10. If the potatoes are large, cut the quarters in half.
11. Add to the bowl with the endives, along with the walnuts, parsley, thyme, walnut oil and half the Gruyere.
12. Season with salt and pepper, and toss everything gently together.
13. Turn into the prepared baking dish, making sure to scrape all of the contents of the bowl into the dish.
14. Sprinkle the remaining Gruyere over the top.
15. Place in the oven and bake 20 to 25 minutes, until the edges of the vegetables are browned and the gratin is sizzling.
16. Remove from the heat and serve hot or warm.

endive, salt, red potatoes, broken walnut pieces, flatleaf, thyme, walnut oil, gruyere cheese, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1012810 (may not work)