Preheat oven to 325 degrees F. Butter the sides and bottom of a 10 x 7 inch oval baking dish.
Using a mortar and pestle, grind 1 teaspoon of the mustard seeds into a very coarse powder. Set aside. In a saucepan, combine sliced potatoes, garlic, milk and water. Bring the mixture to a boil, then reduce the liquid to a simmer. Add the endive leaves on top, making sure they are fully submerged. Cook about 5 minutes until the potatoes begin to soften and the endive is blanched. Drain the potatoes and endive, reserving 1/2 cup of liquid. Discard garlic cloves. Set potatoes aside.
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