Preheat oven to 200°C/400°F/Gas Mark 6
Halve endives and cook 3 at a time in a hot frying pan with a knob of butter. Cook for 3-4 minutes until charred, and then put in a large roasting tin.
Toast cubes of brioche in a pan with a knob of butter. When toasted, place in the roasting
tin with the endive and mix together.
Melt the remaining butter in a new pan. Add flour and heat up to thicken. Mix with a wooden spoon.
Turn down the hob and gradually whisk in the milk to the roux.
Add the cream, and simmer over a low heat for 2 minutes. Add French mustard, and stir.
Grate the Comte cheese and add to the pan (keeping a little aside for the top).
Take the pan off the heat, add a splash more milk and whisk. Season to taste.
Sprinkle fresh thyme over the top of the endives and brioche.
Pour the cheese sauce over the top and grate and crumble more Comte and Santigo.
Bake in the oven for 20 minutes.
Preheat oven to 200°C/400°F/Gas Mark 6
Halve endives and cook 3 at a time in a hot frying pan with a knob of butter. Cook for 3-4 minutes until charred, and then put in a large roasting tin.
Toast cubes of brioche in a pan with a knob of butter. When toasted, place in the roasting
tin with the endive and mix together.
Melt the remaining butter in a new pan. Add flour and heat up to thicken. Mix with a wooden spoon.
Turn down the hob and gradually whisk in the milk to the roux.
Add the cream, and simmer over a low heat for 2 minutes. Add French mustard, and stir.
Grate the Comte cheese and add to the pan (keeping a little aside for the top).
Take the pan off the heat, add a splash more milk and whisk. Season to taste.
Sprinkle fresh thyme over the top of the endives and brioche.
Pour the cheese sauce over the top and grate and crumble more Comte and Santigo.
Bake in the oven for 20 minutes.
