Why You’ll Love This Escarole, Potato, and Bacon Gratin

Escarole is a fantastic, versatile green, and when it’s in season, we’re always looking for new ways to enjoy it beyond the usual raw salads or traditional stews. This gratin recipe emerged from a desire to create a baked, hearty dish that showcases escarole’s unique flavor while pairing it with classic comfort elements. The result is a truly delightful casserole that quickly became a family favorite – a testament to how simple, wholesome ingredients can be transformed into something truly special with a little creativity and a lot of cheese!

This dish stands out as a complete meal, perfectly balanced with vegetables, protein, and carbohydrates. Its creamy, savory, and slightly tangy profile, combined with varying textures, makes every bite interesting and satisfying. It’s the ideal antidote to a busy day, promising warmth and contentment with minimal fuss. Plus, it’s highly customizable, allowing you to tailor it to your family’s preferences or whatever ingredients you have on hand. It’s truly a perfect winter evening casserole that fills the kitchen with enticing aromas and the table with delicious goodness.

The Symphony of Three Layers: A Textural and Flavorful Delight

What makes this escarole gratin truly exceptional is its thoughtfully constructed three layers, each contributing a distinct texture and flavor profile that harmonizes beautifully with the others. This layered approach ensures a rich and complex experience in every spoonful, elevating it far beyond a simple escarole bake:

1. The Creamy Escarole Base: The foundation of this casserole is a luscious layer of thinly sliced, gently cooked escarole, generously mixed with a creamy, cheesy sauce. The escarole, a member of the chicory family, offers a delightful peppery, slightly bitter note that is perfectly mellowed by the rich, savory sauce. Eggs are incorporated to bind the sauce, ensuring a stable and custardy texture when baked, while a good quality melting cheese like Gouda or Cheddar adds an irresistible ooey-gooey factor. This base provides a tender, flavorful bed for the subsequent layers, ensuring every forkful is moist and delicious.
2. The Savory Ground Beef Layer: Building upon the creamy greens is a robust layer of flavorful ground beef. Seasoned with a unique touch of sweet Kecap Manis, the beef brings a delightful umami depth and a hint of sweetness that complements the slight bitterness of the escarole. This hearty meat layer transforms the gratin into a satisfying main course, providing essential protein and a comforting, familiar taste. You can also experiment with other ground meats for variety, such as pork or chicken, to slightly alter the flavor profile.
3. The Golden Potato & Crispy Bacon Topping: The grand finale is a stunning crown of thinly sliced, par-cooked potatoes, sprinkled generously with crispy bacon pieces and a final flourish of grated cheese. The potatoes bake until tender on the inside and gloriously golden and slightly crispy on top, forming a delightful gratin crust. The bacon adds a smoky, salty crunch that elevates the dish, contrasting beautifully with the softness of the other layers. This top layer isn’t just visually appealing; it locks in moisture and creates that coveted golden crust that defines a perfect gratin, making it a true potato and bacon gratin masterpiece.

This interplay of creamy, savory, and crispy elements makes each bite a journey of textures and tastes, guaranteeing that this escarole, potato, and bacon gratin will be a dish you return to time and time again as a go-to comfort food casserole.

Essential Ingredients for Your Escarole Potato Bake Gratin

Crafting this delightful Escarole Gratin with Potato and Bacon requires a selection of fresh, high-quality ingredients that come together to create its signature rich and comforting flavor. Below is a detailed look at what you’ll need, with tips for selecting the best options. You’ll find the precise measurements in the comprehensive recipe card at the very bottom of this article, designed for a perfect Dutch oven dish.

• Potatoes: The choice of potato is crucial for achieving the perfect gratin texture. Opt for floury varieties that will become wonderfully soft and creamy on the inside while developing a golden crust. Excellent choices include Russet (known as Idaho in North America), Maris Piper, King Edward, or Doré. We’ll par-boil the sliced potatoes for about 10 minutes; this head start is key. It ensures they cook thoroughly in the oven, preventing a raw center, while also allowing the top slices to achieve that irresistible crispy exterior and tender interior. Since bacon is added, extra salt during potato boiling isn’t strictly necessary, as the bacon will provide sufficient seasoning.
• Escarole (or Endive): This vibrant green leafy vegetable is the star of our gratin. Escarole is a member of the chicory family, resembling a broad-leafed lettuce but with a more distinctive, slightly bitter, and peppery flavor profile. This unique taste is beautifully mellowed by cooking and the creamy cheese sauce. While escarole is traditional, you can easily substitute it with kale if you prefer, ensuring you slice it thinly and cook it similarly. Freshness is key, so look for crisp, vibrant green leaves without any wilting or discoloration.
• Ground Beef (or Minced Beef): This recipe calls for savory ground beef, which forms a robust and flavorful layer. For best results, use natural, unseasoned ground meat (around 80/20 lean-to-fat ratio is ideal for flavor). This allows you to control the seasoning, especially with the addition of Kecap Manis. If you’re looking for variations, ground pork or ground chicken are also excellent choices, offering slightly different flavor profiles that work well in a casserole context.
• Kecap Manis: A sweet and thick Indonesian soy sauce, Kecap Manis is a secret weapon in this recipe, adding a unique depth of flavor, a beautiful dark color, and a subtle sweetness that balances the savory notes of the beef and the slight bitterness of the escarole. It’s thicker and less salty than regular soy sauce. If you don’t have Kecap Manis on hand, you can create a suitable substitute by mixing one tablespoon of regular all-purpose soy sauce with two teaspoons of brown sugar.
• Sour Cream: This ingredient is essential for creating the rich, creamy body of the escarole sauce. Sour cream adds a lovely tanginess and contributes to the overall luscious texture, binding the escarole and cheese mixture perfectly. Full-fat sour cream will yield the creamiest results and provide the best mouthfeel for this comforting dish.
• Cheese: A flavorful, good-melting cheese is paramount for a successful gratin. Grated Gouda is highly recommended for its excellent melting properties and mild, nutty flavor that complements the other ingredients without overpowering them. However, Cheddar cheese also performs wonderfully, adding a sharper note. For those who desire a richer, more complex cheese flavor, Emmentaler or Gruyère would be superb choices, adding a distinctive depth to the casserole. Consider using a blend for the ultimate cheesy experience.
• Eggs: Eggs act as a binding agent in the creamy escarole sauce, helping it set and achieve a custardy consistency when baked. They ensure the sauce holds together beautifully, preventing it from becoming watery and contributing to the overall structure of the escarole bake. Use large-sized eggs for consistency in your measurements.
• Oil: A neutral vegetable oil is needed for browning the ground beef. Any standard cooking oil like canola, sunflower, or light olive oil will work perfectly, ensuring your meat is cooked evenly without imparting strong flavors.
• Bacon: Crispy bacon strips are scattered on top, providing a fantastic smoky flavor, a salty punch, and a wonderful textural contrast to the soft layers beneath. It’s the perfect finishing touch that makes this gratin extra special and adds an irresistible crunch to the potato-bacon topping.

Gathering these ingredients ensures you have everything needed to create a truly unforgettable Dutch Escarole Gratin, a real winter evening casserole delight.

Step-by-Step Guide: Preparing Your Hearty Escarole Potato Bake

Creating this satisfying Escarole, Potato, and Bacon Gratin is straightforward, making it an ideal recipe for both weeknight dinners and special occasions. Follow these detailed steps to assemble your delicious comfort food masterpiece. A complete, printable recipe card with all measurements and notes is available at the end of this blog post, ensuring you have all the information you need for this easy casserole recipe.

1. Preheat Oven & Prepare Potatoes: Begin by preheating your oven to 430 °F (220 °C). If using a convection oven, adjust to 390 °F (200 °C), as convection ovens cook more efficiently. Next, peel and thinly slice your potatoes (aim for about ¼ inch or 0.5 cm thick slices for even cooking). Boil these slices in lightly salted water for approximately 10 minutes until they are par-cooked, meaning they’re slightly tender but still firm. This crucial step ensures they will cook through evenly in the oven and develop a delightful texture without becoming mushy. Drain the potatoes well and set them aside to cool slightly, allowing them to firm up.
2. Prepare the Ground Beef: In a large skillet, heat one tablespoon of oil over medium-high heat. Add your ground beef, breaking it up with a spoon as it cooks. Stir in the Kecap Manis, ensuring the meat is evenly coated and absorbing that sweet, savory flavor. Cook until the beef is thoroughly browned and cooked through, about 5-7 minutes. Once done, remove the seasoned ground beef from the pan using a slotted spoon, leaving any excess fat behind, and set it aside. This forms your savory middle layer for the casserole dish.
3. Cook the Escarole: Using the same skillet (no need to clean it – the leftover beef drippings will add flavor!), add the thinly sliced and washed escarole. A small amount of water adhering to the leaves is fine; it will help steam the greens. Stir briefly to coat the escarole, then cover the pan with a lid and let the escarole simmer for about 5 minutes until it’s wilted and tender. It should reduce significantly in volume. Drain any excess liquid thoroughly from the escarole to prevent a watery casserole. Pressing it gently in a colander can help remove more moisture.
4. Assemble the Creamy Escarole Mixture: While the escarole is simmering, prepare your creamy sauce. In a large bowl, whisk together the sour cream, four large eggs (which will act as a binder), and three-quarters of your grated cheese (reserving the remaining quarter for the topping). Once the escarole is cooked and well-drained, add it to this sour cream and cheese mixture. Stir everything together until the escarole is well coated with the creamy sauce, ensuring all ingredients are evenly distributed.
5. Layer the Casserole: Now it’s time to build your gratin in a 13×9 inch casserole pan, creating those distinct, delicious layers:
   • First Layer (Creamy Escarole): Spread the creamy escarole mixture evenly into the bottom of your prepared oven dish. Use the back of a spoon to flatten it into a compact base.
   • Second Layer (Savory Ground Beef): Distribute the cooked, seasoned ground beef evenly over the escarole layer, ensuring it covers the entire surface.
   • Third Layer (Golden Potato, Bacon & Cheese): Arrange the par-cooked potato slices neatly over the ground beef, overlapping them slightly to create a beautiful, continuous mosaic. Finally, generously sprinkle the bacon strips and the reserved grated cheese over the potato layer. This final topping will become golden and crispy.
6. Bake to Golden Perfection: Place your assembled casserole dish into the preheated oven. Bake for approximately 35 minutes, or until the top is golden brown, the potatoes are fork-tender, and the cheese is bubbly, melted, and slightly browned at the edges. The bacon should be wonderfully crispy and inviting.
7. Rest and Serve: Once baked, remove the gratin from the oven and let it rest for 5-10 minutes before serving. This brief resting period allows the layers to set, making it easier to serve and ensuring each slice is perfectly intact and holds its shape.

Serve your warm, comforting Escarole, Potato, and Bacon Gratin as a stand-alone main course, perhaps alongside a simple green salad with a light vinaigrette or some crusty bread to soak up any extra deliciousness. Enjoy this taste of Dutch comfort food!

📖 Recipe Card: Escarole, Potato & Bacon Gratin

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RECIPE CARD

Escarole Gratin with Potato and Bacon

Andréa

This delicious escarole gratin with potato and bacon is a Dutch dish served as a main. It’s an escarole bake with a creamy cheese sauce, flavorful ground beef, and topped with a cheesy potato gratin and bacon. It’s baked in the oven until the cheese is melted and golden. The casserole is easy to prepare-a real comfort winter evening casserole.

5 of 17 votes

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine Dutch

Servings 4 persons

Calories 1159 kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
• casserole pan 13 x 9 inch
• frying pan
• Chef’s knife

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Ingredients

• ▢ 2.2 lbs potatoes, peeled, washed, cut into ¼ inch (0.5 cm) slices

• ▢ 1.1 lbs ground beef
• ▢ 3 tablespoons Kecap Manis, sweet
• ▢ 1 tablespoon oil
• ▢ 1.1 lbs escarole, washed and sliced thinly
• ▢ 1 cup sour cream
• ▢ 3½ oz. cheese, Gouda, grated
• ▢ 4 eggs , size L
• ▢ 9 oz. bacon, sliced in strips

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.

Metric – US Customary

Instructions

• ▢
  Preheat the oven to 430 °F (220 °C). 
• ▢
  Boil the potatoes for 10 minutes in boiling water. 
  2.2 lbs potatoes
• ▢
  Drain and let slightly cool.
• ▢
  Mix the ground beef with the Kecap Manis. 
  1.1 lbs ground beef, 3 tablespoons Kecap Manis
• ▢
  Heat 1 tablespoon oil in a skillet and fry the ground beef until brown and done. 
  1 tablespoon oil
• ▢
  Remove the meat from the pan and keep it aside.
• ▢
  Put the escarole in the hot frying pan (with adjacent water) and stir briefly. 
  1.1 lbs escarole
• ▢
  Then put the lid on the pan and let simmer for 5 minutes.
• ▢
  Meanwhile, mix the sour cream, 4 eggs, and ¾ of the grated cheese in a bowl. 
  1 cup sour cream, 4 eggs, 3½ oz. cheese
• ▢
  Remove the endive from the heat and stir in the sour cream mixture. 
• ▢
  In the baking dish, put the escarole mixture as the first layer. Flatten with the back of a spoon. 
• ▢
  Spread the beef on top of the endive layer. 
• ▢
  Cover it with slices of potato. 
• ▢
  Sprinkle with the bacon and remaining cheese.
  9 oz. bacon
• ▢
  Place the dish in the oven and bake for 35 minutes.

Notes, Tips & Variations

1. Potatoes – Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great choices. You boil the potatoes for 10 minutes, so they are half done. This is important because, in the oven, they will cook further. But by giving them a head start, they get a crispy crust and a soft inside. Because you add bacon to the casserole, you don’t have to add extra salt while cooking potatoes. For an even richer potato layer, you can toss the par-cooked potato slices with a tablespoon of melted butter or olive oil before layering them on top.

2. Escarole (or Endive) – a green leaf vegetable, a chicory family member. It looks like a salad green, but the flavor is more spicy and sharp. You could eat it raw, slightly cooked, or fully cooked like this endive casserole. You can substitute the escarole with kale if you like. When cooking the escarole, make sure to drain it very well after wilting to prevent excess moisture from making your gratin watery. Gently pressing it in a colander can help remove more liquid.

3. Ground Meat Variations – While ground beef is traditional and delicious, feel free to experiment with other ground meats. Ground pork adds a rich, savory flavor, while ground chicken or turkey can make the dish a bit lighter. Ensure any ground meat you choose is natural and unseasoned, allowing the Kecap Manis and other seasonings to shine. For a spicier kick, you could add a pinch of red pepper flakes to the ground meat as it cooks.

4. Kecap Manis – a sweet Indonesian Soy Sauce. It’s sweet, dark color and adds a soy sauce flavor; if you don’t have it, replace it with one tablespoon of all-purpose soy sauce and two teaspoons of brown sugar. This unique ingredient truly sets the ground beef layer apart, so it’s highly recommended to use it if possible for that authentic Dutch-inspired flavor.

5. Cheese Choices – use a flavorful cheese that melts well. Grated Gouda would be my first choice, but Cheddar would do well. If you want to have a fuller cheese flavor, use Emmentaler or Gruyère. Don’t shy away from using a blend of cheeses for a more complex profile. A sprinkle of Parmesan cheese on top during the last few minutes of baking can also add a delightful nutty, extra crispy crust.

6. Vegetarian Version – Easily adapt this recipe for a vegetarian diet! Substitute the ground beef with vegetarian ground meat (such as plant-based crumbles) and replace the bacon with sun-dried tomato slices or smoked paprika for a smoky flavor. You could also add sautéed mushrooms or cooked lentils to the meat layer for extra texture and protein. Ensure your vegetarian ground meat is seasoned well to match the richness of the original.

7. Oven Temperature – When you use a conventional oven, set the temperature to 430 °F (220 °C). In a convection oven (with a fan), 390 °F (200 °C) is sufficient, as convection ovens cook more efficiently and evenly. Always ensure your oven is fully preheated before placing the casserole inside for optimal baking results and a perfectly golden gratin.

8. Storage and Make-Ahead Tips

• Refrigerator, unbaked – This casserole is excellent for making ahead. Assemble all the layers in the oven dish, cover tightly with aluminum foil or plastic wrap, and store it in the refrigerator for up to 2 days before baking. When ready to bake, remove it from the fridge at least 30 minutes before baking to allow it to come closer to room temperature, and then proceed with the baking instructions, adding an extra 5-10 minutes to the baking time if it’s still very cold.
• Refrigerator, baked – Leftovers are delicious! Allow the baked casserole to cool completely and then cover it tightly with foil or transfer it to an airtight container. It will keep well in the refrigerator for up to 2-3 days. This makes it perfect for meal prepping.
• Freezer – It is generally not recommended to freeze this casserole due to the potatoes. Freezing and thawing can significantly alter the texture of the cooked potatoes, often making them watery and mushy. While still edible, the quality and pleasant texture of the gratin will be compromised.
• Reheat – To reheat baked leftovers, cover the oven dish with aluminum foil to prevent drying out and bake at 350 °F (180 °C) for about 25-30 minutes, or until thoroughly heated through. You can remove the foil for the last 5-10 minutes if you prefer a crispier top layer.

9. Nutritional value – The nutritional value provided is per serving, calculated assuming the Escarole Gratin with Bacon and Potatoes serves four people. Please note that exact values can vary based on specific brands, ingredient substitutions, and portion sizes.

Nutrition Information

Calories: 1159kcalCarbohydrates: 65gProtein: 49gFat: 78gSaturated Fat: 30gPolyunsaturated Fat: 8gMonounsaturated Fat: 30gTrans Fat: 2gCholesterol: 353mgSodium: 1034mgFiber: 9gSugar: 14gVitamin A: 3576IUVitamin C: 58mgIron: 7mg

Keyword a recipe for a winter casserole, an easy casserole recipe, Casserole dish with beef, Escarole bake, Escarole gratin, Dutch comfort food, Potato gratin, Bacon casserole, Hearty dinner

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