Hearty Baked Dutch Endive Stamppot with Sausage & Crispy Bacon: The Ultimate Comfort Food Recipe
Craving a satisfying, fuss-free meal that brings warmth and flavor to your table? Look no further than this exquisite recipe for **Dutch Baked Endive Stamppot (Andijvie Stamppot) with Sausage and Crispy Bacon**. This isn’t just any potato mash; it’s a delightful oven-baked twist on a classic Dutch dish, boasting a creamy interior and an irresistibly golden, crispy crust. Perfect for busy weeknights or a comforting family dinner, this stamppot combines wholesome ingredients with a symphony of flavors that will have everyone asking for seconds.
Our recipe elevates traditional endive mash by infusing it with rich, savory bacon bits and succulent beef sausages, all brought together with a unique hint of sweetness and spice from ginger syrup and sweet chili sauce. The magic happens in the oven, where the sausages cook to perfection beneath the flavorful mash, while a topping of breadcrumbs and butter creates that coveted crispy texture. Get ready to transform simple ingredients into a memorable culinary experience that’s both easy to prepare and incredibly delicious, making it a staple in your **Dutch comfort food recipes** collection.
What is Stamppot? A Dutch Culinary Tradition
If you’ve ever visited the Netherlands or have Dutch roots, the word “Stamppot” likely conjures images of cozy meals and hearty flavors. Stamppot literally translates to “mash pot” and is a quintessential Dutch dish, deeply embedded in the country’s culinary heritage. It traditionally consists of mashed potatoes mixed with one or more seasonal vegetables. Popular variations include kale (boerenkool stamppot), sauerkraut (zuurkool stamppot), carrots and onions (hutspot), and, of course, endive (andijviestamppot).
Historically, stamppot has been a staple in Dutch households since the 18th century, particularly during colder months. It was a practical and economical way to use abundant root vegetables and leafy greens, often served with a variety of meats like smoked sausage (rookworst), bacon, or meatballs, and usually a generous drizzle of gravy. This simple yet satisfying dish embodies comfort food at its best, providing a warm and nourishing meal that has stood the test of time. Our **baked Andijvie Stamppot** is a modern nod to this rich tradition, offering both classic flavors and an exciting texture.
The Irresistible Twist: Baked Endive Stamppot
While traditional Andijviestamppot is already a beloved classic, serving it straight from the pot, this oven-baked rendition takes it to a whole new level. The beauty of baking stamppot lies in the transformation it undergoes. The creamy mashed potatoes and fresh, slightly bitter endive create a perfect balance of textures and flavors. However, when baked, the top layer develops a glorious golden-brown, crispy crust – a textural contrast that is simply divine. This crust isn’t just for show; it adds an extra dimension of flavor and makes each bite incredibly satisfying, a key reason why this **oven-baked endive mash** stands out.
Furthermore, this specific recipe cleverly incorporates the sausages by cooking them *underneath* the potato and endive mash in the baking dish. This method ensures that the sausages remain incredibly juicy and infuse the entire dish with their rich, savory flavors as they bake. The combination of the tender mash, succulent meat, and crispy topping, all enhanced by the subtle sweetness of ginger syrup and the mild kick of sweet chili sauce, transforms a humble mash into a truly gourmet experience that’s still remarkably easy to achieve. It’s the perfect **weeknight dinner idea** for families looking for something comforting and new.
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📖 Recipe
RECIPE CARD
Andréa
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Ingredients
- 2¼ lbs potatoes, peeled and cut into chunks
- 1 beef stock cube
- 4½ oz bacon bits
- 1 onion, finely chopped
- ¼ cup milk
- 1 tablespoon ginger syrup
- 1 tablespoon sweet chili sauce
- 18 oz endive, finely sliced into thin strips
- 4 sausages, beef
- 5 tablespoons breadcrumbs
- 2 tablespoons butter, cut into small cubes
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Preheat your oven to 430 ℉ (220 °C) and prepare a medium-sized oven-safe baking dish for your stamppot.
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Peel the potatoes and cut any larger ones into halves or quarters. This ensures all pieces cook evenly and quickly.2¼ lbs potatoes
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Place the prepared potatoes in a large pot suitable for boiling. Add the beef stock cube for extra flavor.1 beef stock cube
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Pour in enough cold water to just cover the potatoes. Don’t add too much, as this can make the mash watery.
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Bring the water to a boil over high heat, then reduce heat to medium-low and simmer for about 20 minutes, or until the potatoes are fork-tender and easily mashed.
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Meanwhile, heat a frying pan over medium heat. Add the bacon bits and cook for about 1 minute until they begin to crisp up.4½ oz bacon bits
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Add the finely chopped onion to the pan with the bacon and stir-fry for an additional 3 minutes until softened and fragrant. The onion adds a lovely sweetness to the savory bacon. Remove from heat and set aside.1 onion
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In a small saucepan, gently warm the milk, ginger syrup, and sweet chili sauce over low heat until just warm. Be careful not to let it boil, as it’s meant to be mixed into the mash.¼ cup milk, 1 tablespoon ginger syrup, 1 tablespoon sweet chili sauce
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Once cooked, thoroughly drain the potatoes. Return them to the hot, empty pot for a minute to dry out any residual moisture, then mash them well with a potato masher until smooth.
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Gradually mix in the warm milk mixture until the mashed potatoes reach your desired creamy consistency. Then, gently fold in the cooked bacon and onion mixture.
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Gently stir in the finely sliced endive until it is just combined with the mash. Avoid overmixing, as the endive should retain some of its freshness and slight crunch. Season with salt and pepper to taste.18 oz endive
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Prick several holes in each sausage with a fork. This helps them cook evenly and release their juices into the stamppot. Arrange the sausages in a single layer at the bottom of your prepared baking dish.4 sausages
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Evenly spread the endive stamppot mixture over the sausages, ensuring they are completely covered. Smooth the top with the back of a spoon.
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Generously sprinkle the top of the stamppot with breadcrumbs. Then, dot with small cubes of butter, distributing them evenly for an extra crispy and golden finish.5 tablespoons breadcrumbs, 2 tablespoons butter
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Bake in the preheated oven for approximately 30 minutes, or until the top is beautifully golden brown and crispy, and the sausages are cooked through and piping hot.
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Keep a close eye on the dish after 20 minutes. If the top starts to brown too quickly, loosely cover it with aluminum foil to prevent over-browning while the rest of the dish continues to cook.
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Carefully remove the baked stamppot from the oven and serve immediately. Let the delightful aromas fill your kitchen before digging into this comforting meal. Enjoy!
Notes & Tips for Perfect Stamppot
2. Can I use a different type of meat? Absolutely! This **stamppot recipe** is incredibly versatile and pairs well with various meats. Smoked sausage (rookworst), traditional Dutch meatballs (gehaktballen), or even ‘rundervinken’ (beef rolls, often seasoned and wrapped in bacon) are excellent alternatives. If using rundervinken, remember to brown them slightly in a pan first to ensure they cook through properly in the oven. You could also try chicken sausages or a plant-based alternative for a lighter meal.
3. What kind of potatoes are best for stamppot? For the creamiest and fluffiest mash, opt for floury or starchy potatoes. Varieties like Russet, Idaho, or Maris Piper are ideal as they break down easily and absorb flavors well, resulting in a smooth, cloud-like texture. Avoid waxy potatoes, which can lead to a gluey or sticky mash.
4. How do I prevent watery stamppot? The key is to thoroughly drain your cooked potatoes. After mashing, you can briefly return the potatoes to the hot, empty pot over low heat for a minute or two. This helps evaporate any excess moisture, ensuring your mash is perfectly fluffy, not wet. Also, ensure your endive is well-dried after washing before adding it to the mash.
5. Can I prepare this dish in advance? Yes, it’s a fantastic make-ahead meal! You can prepare the entire mash, assemble the dish in your baking pan, and then cover it tightly with plastic wrap. Store it in the fridge for up to 24 hours. When ready to bake, remove it from the fridge about 30 minutes before baking to allow it to come closer to room temperature, then bake as directed. You might need an extra 5-10 minutes of baking time if it’s still cold from the refrigerator.
6. How do I store leftovers?
- Refrigerator: Cover any leftover stamppot tightly and store it in the fridge for up to 2 days.
- Freezer: This Dutch dish freezes exceptionally well! Portion the leftovers into freezer-safe containers or wrap the entire oven dish (if you plan to reheat it as a whole) in two layers of plastic wrap followed by aluminum foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a preheated oven at 350 °F (180 °C) for about 15-25 minutes, or until heated through and the top is re-crisped. For individual portions, the microwave works well; heat in short intervals, stirring occasionally, until hot.
Nutrition
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Serving Suggestions for Your Baked Andijvie Stamppot
This hearty Baked Endive Stamppot is a meal in itself, but a few simple additions can elevate your dining experience even further. Traditionally, stamppot is often served with a generous ladle of gravy (jus) over the top, which complements the mashed potatoes and meat perfectly. A dollop of good quality mustard on the side also provides a delightful tangy contrast to the richness of the dish. For an authentic Dutch touch, consider offering pickled onions or ‘zilveruitjes’ (silver skin onions) and perhaps a sprinkle of freshly chopped parsley for freshness and color, making your **Dutch dinner** complete.
For those who enjoy a little extra crunch, a side of toasted bread or a fresh green salad with a light vinaigrette can be wonderful accompaniments. The key is to embrace the comforting nature of the dish while allowing its unique blend of flavors to shine through. Whether served as a rustic family dinner or a cozy meal for guests, this Andijvie Stamppot is sure to impress and become a treasured addition to your repertoire of **easy oven dishes**.
Why You’ll Love This Baked Endive Stamppot
This isn’t just a recipe; it’s an invitation to experience the depth of Dutch culinary tradition with a modern, convenient twist. Here’s why this **baked endive stamppot with sausage and bacon** will quickly become a cherished favorite in your kitchen:
- Effortlessly Delicious: With simple steps and straightforward ingredients, even novice cooks can achieve a restaurant-quality meal. It’s truly an **easy oven dish** that delivers big on flavor.
- Creamy & Crispy Texture: The ultimate combination of soft, flavorful mash and a golden, crunchy topping that delights with every bite. The textural contrast is a highlight of this particular version.
- Rich, Savory Flavors: The savory bacon and juicy sausages add incredible depth, while the subtle sweetness of ginger syrup and the mild kick of sweet chili sauce introduce an intriguing, balanced flavor profile.
- Wholesome & Filling: Packed with nutritious potatoes and fresh endive, it’s a satisfying and hearty dish that keeps you full and happy. It’s perfect for a **comfort food dinner** on a chilly evening.
- Family Favorite: A guaranteed crowd-pleaser that appeals to all ages, making weeknight dinners easy and enjoyable. Even picky eaters often fall for its inviting aroma and satisfying taste.
- Highly Versatile: Easily adaptable to different dietary preferences or what you have on hand, from changing meats to adding extra vegetables or spices. This flexibility makes it a practical choice for any home cook.
Explore More Stamppot Recipes
If you’ve fallen in love with the comforting taste of stamppot, there’s a whole world of Dutch mash recipes to explore! Each variation offers its own unique flavor profile, celebrating the seasonal produce and rich culinary traditions of the Netherlands. From the robust earthiness of kale to the tangy notes of sauerkraut, these dishes are perfect for bringing a piece of Dutch heritage to your kitchen. Discover some of our other cherished stamppot recipes – perfect for those seeking authentic **Dutch cuisine** beyond this endive mash:
- Granny’s Endive Stew with Sausage
- Traditional Dutch Zuurkoolstamppot
- Classic Dutch Kale Mash (Boerenkool Stamppot) with Meatballs and Gravy
Conclusion: Your Next Favorite Dutch Comfort Food
This Baked Endive Stamppot with Sausage and Bacon offers a comforting, flavorful, and incredibly satisfying meal that’s perfect for any occasion. Its delightful combination of creamy mashed potatoes, fresh endive, savory meats, and a golden, crispy topping makes it a standout dish among **Dutch dinner recipes**. By following this easy recipe, you can bring a taste of traditional Dutch comfort food, with an exciting twist, right into your home. It’s a guaranteed hit for family dinners and a wonderful way to enjoy a hearty, wholesome meal that’s both traditional and innovative. Don’t hesitate to give this **Andijvie Stamppot oven dish** a try and experience the magic of baked stamppot firsthand!