Creamy & Satisfying Belgian Endive Casserole with Bacon, Ham, and Cheese: A Family-Favorite Recipe

Imagine a hearty, flavorful Belgian endive casserole, bubbling in the oven, its golden-brown crust promising a comforting meal. This is no ordinary endive dish; it’s a delicious, easy-to-prepare recipe that even the pickiest eaters in my family (yes, even my kids!) absolutely adore. The secret lies in a rich, creamy chicory potato mash, generously flavored with savory bacon, aromatic sage, and two types of cheese. This delectable mash is then lovingly rolled into slices of tender ham, topped with more cheese, and baked to golden perfection. Get ready to discover your new go-to weeknight meal that transforms a sometimes-challenging vegetable into a culinary triumph.

Every now and then, life throws you a curveball – or in my case, a weekly produce box delivery includes a vegetable that no one in the family is particularly fond of. For me, that vegetable was Belgian endive, or chicory as it’s often known. Up until recently, the very mention of it would elicit groans and protests from my children, and honestly, a bit of a sigh from me too. Throwing it away, however, was never an option. As a passionate home cook, I was determined to find a recipe that would not just be edible, but genuinely tasty, and perhaps even win over my skeptical family.

My journey to endive acceptance wasn’t without its hurdles. I experimented with various approaches: stir-frying it with soy sauce, thinly slicing and rolling it in ham with a creamy cheese sauce. Each attempt met with the same lukewarm (or outright negative) reactions. It felt like an uphill battle, but I refused to surrender. And just when I thought I had exhausted all possibilities, the tide finally turned, leading me to this truly exceptional Belgian endive casserole recipe.

The Ultimate Chicory Recipe: From Skepticism to Supper Success

My breakthrough came a few weeks ago when I stumbled upon a Belgian endive casserole recipe in a national newspaper. The concept of a casserole immediately sparked hope – after all, who doesn’t love a comforting, baked dish? Casseroles are inherently appealing, offering warmth, richness, and often, an excellent way to combine various ingredients into a harmonious meal. This particular recipe served as my inspiration, though I’ve since adapted it to perfectly suit my family’s tastes and my cooking style.

Tonight, I proudly served my adapted version of the Belgian endive casserole, and to my absolute delight (and a dramatic drum roll in my head!), it received unanimous approval. Not only was it eaten without complaint, but one of my kids even declared it “tasty!” This was a monumental victory in my culinary journey. A recipe this successful, capable of transforming a disliked vegetable into a family favorite, simply had to be shared on my site.

This casserole works wonders because it cleverly mellows the subtle bitterness of the endive by combining it with starchy potatoes, rich butter, and plenty of cheese. The savory bacon and ham add layers of umami flavor and delightful texture, making each bite an experience rather than a chore. It’s truly a testament to how the right combination of ingredients and cooking methods can elevate even the most challenging vegetables.

Essential Ingredients for Your Belgian Endive Casserole

Crafting this irresistible casserole requires a thoughtful selection of ingredients, each playing a vital role in achieving its comforting flavor and texture:

• Chicory or Brussels Endive: The star of our dish! You can typically find this elegant vegetable in two forms: the classic yellow-white variety or a more vibrant red and white combination. Both types are perfectly suited for this recipe. When preparing, always remember to halve the chicory and carefully remove the bitter core, which is the firm, wedge-shaped part at the base. This step is crucial for ensuring a pleasant, mellow flavor profile in your casserole.
• Potatoes: For the creamiest, most luxurious mash, opt for floury potatoes. Varieties like Russet or Idaho are ideal as they break down beautifully, absorbing the butter and other flavors to create a smooth, velvety base for our casserole.
• Bacon: A true flavor enhancer! I typically use about 3 ounces of bacon, as the dish also incorporates ham. However, if you’re a devoted bacon enthusiast, feel free to increase the quantity. The crispy, salty bits of bacon are cooked and mixed into the mash, adding a delightful crunch and a depth of savory flavor that complements the endive wonderfully.
• Cheese: Cheese is central to the richness of this casserole. I recommend using a block of creamy, meltable cheese like Gouda. You’ll prepare it in two ways: grate one half to create that irresistible bubbly, golden crust, and slice the other half into small cubes to melt directly into the potato-chicory mash, contributing to its luscious texture. Other excellent meltable cheese alternatives include Emmentaler or Gruyere.
• Butter: Unsalted butter is preferred here. The bacon and ham contribute a significant amount of saltiness and savory flavor, so using unsalted butter allows you to control the overall seasoning more precisely. It adds a crucial richness and velvety texture to the mash.
• Sage: Fresh sage brings a wonderful, earthy aroma and flavor that pairs beautifully with both the endive and the pork. If fresh sage isn’t available, you can easily substitute it with 1 teaspoon of dried sage. Just remember that dried herbs are more concentrated, so use less.
• Ham: Opt for high-quality deli ham. The better the ham, the more it will elevate the overall taste of your casserole. Look for large, thinly sliced pieces, as they are much easier to roll around the potato-chicory mash, ensuring each serving is perfectly encased.

🔪 How to Prepare a Delicious Belgian Endive Casserole

Creating this family-friendly casserole is simpler than you might think. Follow these steps for a dish that’s bursting with flavor and comforting warmth.

Step 1: Prepare and Cook the Potatoes. Begin by peeling your chosen floury potatoes and giving them a thorough wash. To ensure even cooking, quarter or halve the largest potatoes so all pieces are roughly the same size. Bring a pan with about 2 inches (5 cm) of water to a rolling boil. Carefully add the prepared potatoes to the boiling water and cook them for 10 minutes. This initial cooking time gives the potatoes a head start before the chicory is added.

Step 2: Prepare and Cook the Chicory. While the potatoes are par-cooking, turn your attention to the chicory. First, slice off the very back of each Brussels endive head. Then, halve each chicory and carefully cut out the bitter, firm core. This is a crucial step to minimize any strong bitterness in the final dish. Once cored, slice the chicory into strips and wash them thoroughly under cold water. After the potatoes have cooked for 10 minutes, add the chicory strips to the same pan and continue to cook for another 10 minutes. This ensures both vegetables are tender and ready for mashing.

Step 3: Create the Creamy Chicory-Potato Mash. The heart of this casserole is its creamy, flavorful mash. While the vegetables are cooking, fry the bacon strips in a dry frying pan over medium heat until they are deliciously crispy and golden brown, usually about 5 minutes. Once cooked, drain the bacon on paper towels and set aside. When the potatoes and chicory are tender, drain them thoroughly. Then, using a sturdy potato masher (avoid electric mixers, which can make the mash gluey!), mash everything together until smooth. Incorporate the unsalted butter, cubed cheese, finely sliced fresh sage, and the crispy bacon bits. Mix everything well, ensuring all ingredients are evenly distributed, and season with salt and pepper to taste.

Step 4: Assemble and Gratinate the Casserole. Preheat your oven to 390 degrees Fahrenheit (200 degrees Celsius). Lay a slice of deli ham flat on a clean surface. Spoon about 3 tablespoons of the prepared chicory-potato mash onto one side of the ham slice. Carefully roll the ham around the mash, creating a neat cylinder. Place this ham roll seam-side down into an oven-safe casserole dish. Repeat this process for all remaining ham slices and mash until your dish is filled. Finally, generously sprinkle the grated cheese over the ham rolls. Bake the chicory casserole in the preheated oven for approximately 20 minutes, or until the cheese is beautifully melted and golden brown, and the casserole is heated through and bubbly.

Pro Tips for a Perfect Chicory Casserole

To ensure your Belgian endive casserole is nothing short of spectacular, consider these helpful tips:

• Removing the Bitter Core: While slicing off the butt and cutting out the core with a knife is effective, you can also use an apple corer for a precise and easy removal of the bitter core from the chicory heads.
• Reducing Bitterness: If you find chicory inherently bitter, a simple trick is to add ¼ cup (50 ml) of milk to the water in which you boil the chicory. The milk helps to neutralize some of the bitter compounds, resulting in a milder flavor.
• Mashing Technique: Always use a traditional potato masher instead of an electric mixer to mash the potatoes and chicory. An electric mixer can overwork the starch in the potatoes, leading to a gluey, unappetizing texture. Hand mashing ensures a fluffy, creamy consistency.
• Ham Variations: While cooked deli ham works wonderfully, feel free to experiment with smoked hams for a different flavor profile. Parma ham or Prosciutto can add a sophisticated, salty depth to your rolls.
• Cheese Substitutions: If Gouda isn’t available or you prefer a different taste, Emmentaler or Gruyere are both excellent choices. Their nutty, meltable qualities will contribute beautifully to the gratin.
• Sage Alternatives: Fresh sage offers the best aroma, but if you don’t have it on hand, 1 teaspoon of dried sage can be used as a substitute. Remember that dried herbs are more potent, so a smaller quantity is sufficient.

Make Ahead and Storage Solutions

This Belgian endive casserole is not only delicious but also incredibly convenient, as it can be prepared in advance and stored for later enjoyment:

• Prepare Ahead: You can assemble the entire chicory casserole a day in advance. Simply cover the casserole dish tightly with plastic wrap or aluminum foil and store it in the refrigerator. When you’re ready to bake, increase the baking time to approximately 35 minutes (at 390 degrees Fahrenheit, 200 degrees Celsius) to ensure it heats through completely and the cheese gratins beautifully.
• Freezing Instructions: This casserole freezes remarkably well, making it an excellent option for meal prepping. After assembling, wrap the casserole dish airtight with multiple layers of plastic wrap and then aluminum foil. It can be frozen for up to two months. To cook from frozen, allow it to defrost in the refrigerator overnight. Then, bake for about 35 minutes at 390 degrees Fahrenheit (200 degrees Celsius).
• Leftover Chicory Ideas: Should you have any leftover chicory (uncooked), don’t let it go to waste! It can be stored for up to 8 days in the refrigerator. Fresh chicory is fantastic in salads; try mixing it with raisins and orange segments for a vibrant, slightly sweet and bitter combination. Alternatively, explore other delicious recipes like a chicory goat cheese casserole side dish for another delightful way to enjoy this versatile vegetable.

If you’ve enjoyed this unique and delicious chicory casserole (especially the creamy mash base), you might find these other comforting recipes worth trying. Or, explore my wider collection of easy and simple dinner recipes for more culinary inspiration.

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Chicory casserole (that even my kids love)

Andréa

Not all vegetables are easy to prepare for your family and get joy all over. But this recipe for Belgian endive casserole even my kids loved.

5 of 9 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine Dutch

Servings 4 persons

Calories 623 kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C

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Ingredients

• ▢ 3-4 heads chicory
• ▢ 1000 grams potatoes
• ▢ 75 grams bacon
• ▢ 120 grams cheese , Gouda sliced in cubes
• ▢ 120 grams cheese, Gouda, grated
• ▢ 2 tablespoons sage , fresh, chopped
• ▢ 1 tablespoon butter
• ▢ 8 slices ham, deli, sliced

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 390 degrees Fahrenheit (200 ° C.)
• ▢
  Bring a pan with 2 inches (about 5 cm) of water to a boil.
• ▢
  Peel the potatoes and wash them. Cut them so they’re about the same size.
• ▢
  Add them to the boiling water and cook them for 10 minutes over medium heat.
• ▢
  Meanwhile, clean the chicory, remove the bitter core, and wash it.
• ▢
  Add the sliced chicory to the pan with potatoes after 10 minutes of cooking time.
• ▢
  Fry the bacon in its own fat.
• ▢
  Mash the potatoes with the chicory.
• ▢
  Add the butter, cheese cubes, sage, and bacon to the pan of potatoes, stir, and season with salt and pepper.
• ▢
  On each slice of ham put two tablespoons of potato mash and roll the ham.
• ▢
  Put the rolls in a baking dish and sprinkle them with the cheese.
• ▢
  Bake for about 20 minutes in the oven or until the cheese is melted.

Notes

• You can also remove the bitter core of the chicory by cutting off the butt and removing the core with an apple core.
• If you think the chicory is still bitter, add ¼ cup (50 ml) of milk to the water in which you boil the chicory. 
• Use a potato masher instead of an electric mixer to mash the potatoes and chicory. When using an electric mixer you will get a glue substance. Not very delicious.
• Instead of using cooked ham, you can also use smoked ham like Parma ham or Prosciutto.
• Substitute Gouda cheese with Emmentaler or Gruyere. Both excellent choices.
• Don’t have any fresh sage? Use 1 teaspoon dried sage instead.

Nutrition

Calories: 623kcalCarbohydrates: 34gProtein: 35gFat: 39gSaturated Fat: 20gCholesterol: 114mgSodium: 1141mgFiber: 8gSugar: 1gVitamin A: 689IUVitamin C: 30mgIron: 9mg

Keyword a chicory stew

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