Gratin of Belgian Endive with Bacon (Gratin d'Endives Ardennaise)
Serve this dish as a hearty appetizer or side dish. If you prefer, double the serving size to yield four entrée portions. As they're exposed to light and begin to age, the endive leaves curl and turn bitter, so be sure to choose plump, white, firm heads and store them in a dark, cool place. The gratin can be prepared up to two days ahead, refrigerated, and browned just before serving.