Endive stamppot with crispy bacon

Ingredients

• 1.5 kgfloury potatoes
• 500 gendive (raw, sliced)
• 200 gsmoked bacon lardons
• 1smoked sausage
• 50 gunsalted butter
• 100 mlwhole milk (warm)
• to tastesalt, pepper and nutmeg

Instructions

1. 1

   Boil the potatoes

   Peel the potatoes and cut them into evenly sized pieces. Boil in plenty of salted water for about 20 minutes, until tender. Drain and leave them uncovered for 2 minutes so they can steam-dry.

2. 2

   Fry the bacon

   While the potatoes cook, fry the bacon lardons in a frying pan or braising pan over medium heat until golden and crisp. Lift them out onto kitchen paper and keep the cooking fat in the pan.

3. 3

   Warm the sausage

   Heat the smoked sausage according to the packet instructions. One option is to leave it in hot, not boiling, water for 10 minutes; alternatively, warm it in the braising pan with a splash of water and the lid on.

4. 4

   Mash the potatoes

   Roughly mash the potatoes, then add the butter and warm milk and mash until smooth. Season with salt, pepper and nutmeg.

5. 5

   Fold in endive

   Cut the endive into thin strips and wash it thoroughly. Stir it into the warm stamppot along with the reserved bacon fat, mixing until the endive has wilted slightly but still retains some bite.

6. 6

   Serve immediately

   Spoon the stamppot onto deep plates and scatter the crispy bacon over the top. Serve the smoked sausage alongside.

What is endive stamppot?

Stamppot is a traditional Dutch dish of mashed potatoes mixed with vegetables. This version uses endive, along with bacon and smoked sausage for a savoury, filling meal.

The method keeps the endive in the mix only briefly, so it softens without losing all of its fresh bite. Bacon fat enriches the mash, while the crisp lardons add contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 27g protein, 66g carbs, 48g fat.

Potatoes provide most of the carbohydrates, while the butter, milk, bacon and sausage contribute much of the fat. The bacon and sausage also supply protein, though their quantities and nutrition vary, particularly for the sausage. For a more balanced plate, serve a portion with extra vegetables or a fresh salad.

Choosing the ingredients

Floury potatoes: these break down readily and make a smooth, fluffy mash. Cut them evenly so they cook at roughly the same rate.

Endive: wash the sliced leaves well, as grit can cling between them. Stir them in while the mash is warm so they wilt gently.

Bacon and sausage: frying the lardons creates both a crisp topping and flavourful fat for the mash. Warm the sausage according to its packet, since sizes and cooking instructions can vary.

Getting the mash right

Steam-drying: after draining, leave the potatoes uncovered for 2 minutes. This lets excess moisture escape before you add the milk and butter.

Warm dairy: warm the milk before mixing it in, and add it with the butter to the potatoes. Mash until smooth, then season to taste.

Keeping the endive tender

Thin strips: cut the endive finely so it folds through the mash evenly. Wash it thoroughly and drain it well before adding.

Brief mixing: stir the endive and bacon fat into the warm potatoes until the leaves have wilted slightly but still have some bite. Mixing for too long can make the greens lose their texture.

Crisping the bacon

Steady heat: cook the lardons over medium heat, stirring as needed, until golden and crisp. Avoid rushing them over high heat, which can brown the outside before the fat renders.

Save the fat: take the bacon out once crisp and reserve the fat in the pan. A little carries its savoury flavour through the potato and endive mixture.

Serving the stamppot

Serve it hot in deep plates, with the bacon sprinkled over the mash and the smoked sausage alongside. The crisp topping is best added at the table so it stays crisp.

A sharp or lightly dressed side salad can balance the rich, creamy mash. Serve as soon as the endive has been stirred in.

Recipe notes & tips

• Cut the potatoes into similar-sized pieces for more even cooking.
• Leave the drained potatoes uncovered for the full 2 minutes to help keep the mash from turning watery.
• Warm the milk before adding it to the potatoes so it mixes in smoothly.
• Drain the washed endive well so excess water does not loosen the stamppot.
• Keep the bacon fat in the pan after frying; it is stirred into the mash with the endive.
• Check the sausage packet for its heating instructions before warming it.

Variations

• More endive: fold in extra sliced endive for a greener, more vegetable-forward mash.
• Coarser mash: stop mashing while the potatoes still have a little texture.
• Peppery finish: add extra black pepper at the table.
• Extra nutmeg: grate a little more into the mash to taste.
• Crisp topping: fry the bacon until deeply golden for a more pronounced crunch.

Common mistakes to avoid

• Uneven potato pieces: they cook at different speeds; cut them to a similar size.
• Watery mash: excess cooking water can linger; drain the potatoes and let them steam-dry uncovered.
• Soggy bacon: it needs time to crisp; fry over medium heat until golden before removing it.
• Wet endive: water clinging to the leaves can thin the mash; drain the washed strips well.
• Overcooked endive: it loses its bite if stirred for too long; stop once it has wilted slightly.
• Boiling the sausage: the method specifies hot, not boiling, water; follow the packet or warm it gently in the covered pan.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat until piping hot in a pan or microwave, stirring the mash; the endive and bacon will be softer after storing.

Frequently asked questions