Henry Harris’s recipe for vegetarian endive au gratin

A worthy, meat-free version of the best comfort dish ever, this French classic is best served with a chilled red and a crisp salad This is the best comfort dish on planet Earth.

Cauliflower cheese held that title when I was a child, but I still remember the first time I ate this gratin, made by Simon Hopkinson at his restaurant Hilaire in London, and wanting to take it away and eat it in a quiet corner. Endive when braised well retains a gentle bitterness that contrasts beautifully with a cheese-heavy bechamel. This dish is traditionally made with comté and with each endive wrapped in a slice of cooked ham, but some dark, crisp-fried…