Easy & Delicious Belgian Endive Casserole with Ham & Bacon: A Family-Approved Chicory Recipe

Imagine a delicious Belgian endive casserole, lovingly prepared, bubbling in the oven, with crispy bacon, melted cheese, and fragrant sage. It’s a comforting dish so delightful, even the pickiest eaters in your family will ask for seconds. The heart of this recipe is a creamy chicory and potato mash, expertly seasoned, then rolled in tender slices of ham. Topped with more cheese and baked to golden perfection, it’s an easy, flavorful meal that brings warmth and joy to any dinner table.

Ah, the joys (and sometimes challenges) of a weekly produce subscription! While it often introduces exciting new ingredients, it can also bring surprises – like Belgian endive. For many, including some members of my own family, endive has historically been a vegetable met with skepticism, if not outright refusal. Its distinct, slightly bitter taste often makes it a culinary hurdle for home cooks.

However, simply discarding fresh produce is never an option for me. Instead, it becomes a mission: to transform the ‘unpopular’ into something not just edible, but truly delicious. My journey with Belgian endive has been quite an adventure, involving several attempts that, frankly, didn’t quite hit the mark. I’ve tried stir-frying it with soy sauce, delicately rolling thinly sliced endive in ham with a creamy cheese sauce – all met with less-than-enthusiastic reactions.

Just when I was starting to lose hope, the tide turned. A recipe for a Belgian endive casserole appeared in a national newspaper, and it sparked an idea. Casseroles are a universal comfort food, beloved by almost everyone, so that was already a significant advantage. This particular recipe, which I’ve adapted slightly to better suit our tastes, proved to be a game-changer. I served it for dinner, and to my absolute delight (and a little bit of shock!), it was approved. One family member even declared it “tasty.” Success! When a challenging vegetable earns such high praise, you know it’s a recipe worth sharing with the world, and especially here on my site.

Why This Belgian Endive Casserole is a Family Favorite

This isn’t just another chicory recipe; it’s a revelation. The secret lies in how the Belgian endive is prepared and combined with other robust flavors. By cooking the endive until tender and mashing it with potatoes, much of its inherent bitterness mellows, transforming into a subtle, earthy undertone that complements the richness of the other ingredients. The creamy potato-chicory mash, infused with crispy bacon, aromatic sage, and cubes of creamy Gouda cheese, creates a truly irresistible filling. This thoughtful combination is what makes this Belgian endive casserole a genuine family-approved dish.

Once this flavorful mash is gently rolled into thin slices of quality deli ham, it’s then topped with a generous layer of grated cheese and baked until golden and bubbly. The baking process further melds the flavors, creating a comforting gratin that appeals to a wide range of palates. It’s the kind of hearty, satisfying meal that’s perfect for a weeknight dinner, yet special enough for guests. This recipe proves that even the most notoriously difficult vegetables can become star ingredients with the right approach and a little culinary creativity. It’s a versatile dish that offers both nutrition and deliciousness, making it a staple for many households looking to incorporate more vegetables into their diet without sacrificing flavor.

Key Ingredients for Your Perfect Belgian Endive Casserole

Crafting this exceptional Belgian endive casserole starts with selecting the right ingredients. Each component plays a crucial role in balancing the flavors and achieving that comforting, family-approved taste. Understanding the purpose of each ingredient will help you get the best results every time. Here’s a closer look at what you’ll need and why:

• Chicory or Belgian Endive: This is, of course, the star of our dish. You’ll typically find this elegant vegetable in two main varieties: the classic yellow-white Belgian endive or the more colorful red and white radicchio. Both work beautifully in this casserole, offering a subtle crunch and a unique flavor. The key to mitigating its natural bitterness is proper preparation. Always half the heads lengthwise and carefully cut out the firm, cone-shaped bitter core at the base. This simple step makes a significant difference in the final flavor profile of your dish, ensuring it’s palatable even for those who are usually sensitive to bitterness.
• Potatoes: For a truly creamy and fluffy mash that forms the perfect base for this casserole, opt for floury (starchy) potatoes. Varieties like Russet, Idaho, or Maris Piper are excellent choices. Their high starch content breaks down easily when cooked, resulting in a smooth, non-gummy texture when mashed. This consistency is essential for absorbing the rich flavors of the bacon, cheese, and sage, providing a comforting foundation for the entire dish.
• Bacon: Bacon is a flavor powerhouse in this recipe, adding a salty, smoky depth and a delightful crispy texture that contrasts beautifully with the soft mash. I’ve used approximately 3 ounces (about 75 grams) of bacon, which provides a balanced savory element, especially since the dish also features ham. However, if you are a true bacon enthusiast and desire an even more pronounced smoky flavor, feel free to increase the amount to your liking. Crisp pieces of bacon are folded directly into the mash, ensuring every bite is bursting with savory goodness.
• Cheese: The right cheese is vital for both flavor and that irresistible bubbly, melted topping. I highly recommend using a block of Gouda cheese for its mild, creamy, and slightly sweet flavor. Gouda melts beautifully and complements the endive without overpowering it. You’ll be using the cheese in two forms to maximize its impact:
  • Cubed Cheese: One half of your cheese block should be cut into small cubes. These will be incorporated directly into the warm potato and chicory mash, melting slightly and adding pockets of creamy, savory flavor throughout the filling.
  • Grated Cheese: The other half should be grated. This will be generously sprinkled over the ham rolls before baking, creating a golden, bubbly gratin crust that is both visually appealing and incredibly delicious, adding a wonderful textural contrast to the soft interior.
• Butter: For a rich and smooth mash, unsalted butter is the preferred choice. Since both the bacon and ham contribute a fair amount of saltiness to the dish, using unsalted butter allows you to control the overall seasoning more precisely. You can always add salt to taste later if needed, ensuring the perfect balance without making the dish overly salty.
• Sage: Fresh sage brings a wonderful, earthy, and slightly peppery aroma that pairs exceptionally well with ham and potatoes. If you have access to fresh sage, chop it finely to release its full flavor. The fresh herb brightens the dish and adds a gourmet touch. If fresh sage isn’t available, don’t worry! You can easily substitute it with 1 teaspoon of dried sage. Remember that dried herbs are more concentrated, so a smaller quantity is usually sufficient to achieve a similar aromatic effect.
• Ham: This casserole calls for high-quality deli ham. The better the ham, the more flavor it will impart to the dish. Look for large, thin slices, as they are much easier to roll around the potato and chicory mash without tearing. The ham acts as a delicious wrapper, encasing the flavorful filling and adding another layer of savory goodness to each portion, making every bite a delightful combination of textures and tastes.

🔪 How to Prepare a Comforting Belgian Endive Casserole

Creating this family-favorite Belgian endive casserole is a straightforward process, broken down into easy-to-follow steps. Precision in each stage ensures a perfectly balanced and incredibly comforting dish. Follow these instructions carefully to achieve a mouthwatering result that will impress everyone at your table. Let’s get cooking!

Step 1: Prepare and Cook the Potatoes. Begin by thoroughly peeling your potatoes and washing them under cold running water to remove any dirt. To ensure even cooking and a consistent texture in your mash, cut any larger potatoes into halves or quarters so that all pieces are roughly the same size. Unevenly sized potatoes can lead to some being overcooked and mushy while others remain firm. Next, bring a medium-sized pan with approximately 2 inches (about 5 cm) of water to a rolling boil over high heat. Carefully add the prepared potatoes to the boiling water and cook them for exactly 10 minutes over medium heat. This initial cooking time is crucial for softening them perfectly before the endive is added.

Step 2: Prepare and Cook the Chicory (Belgian Endive). While the potatoes are par-cooking, turn your attention to preparing the chicory. First, slice off the very back (butt) of each Brussels endive head, as this part can be tough. Then, half each chicory head lengthwise and, using a small, sharp knife or even an apple corer, carefully cut out and remove the firm, cone-shaped bitter core from the base. This step is crucial for mellowing the endive’s flavor and making it more palatable. Slice the cleaned chicory into strips (about ½ inch wide) and wash them thoroughly under cold water to remove any remaining grit. After the potatoes have cooked for 10 minutes, add these chicory strips to the same pan and continue to cook for another 10 minutes. This simultaneous cooking method ensures both vegetables are perfectly tender for mashing.

Step 3: Create the Creamy Chicory-Potato Mash. The heart of this casserole is its creamy, flavorful mash. While your vegetables are cooking, prepare the bacon. In a dry frying pan (no need for extra oil as bacon renders its own fat), cook the bacon strips over medium heat until they are beautifully crispy and golden brown. This usually takes about 5 minutes. Once cooked, transfer the crispy bacon to a plate lined with a paper towel to drain excess fat, reserving a small amount of the rendered bacon fat in the pan if desired for extra flavor in the mash (optional, but delicious!).

Once the potatoes and chicory are tender, carefully drain all the water from the pan. Now, it’s time to mash! Using a sturdy potato masher (it’s important to avoid electric mixers for this, as they can overwork the starches in potatoes, turning your lovely mash into an unappetizing, gluey substance), mash the potatoes and chicory until smooth and creamy. Next, add the unsalted butter, the small cubes of Gouda cheese, the finely sliced fresh sage (or dried sage equivalent), and the crispy, crumbled bacon. Mix everything together thoroughly with a spoon or spatula, ensuring all ingredients are well distributed throughout the mash. Season generously with salt and freshly ground black pepper to taste. The aroma alone will tell you this is going to be good!

Step 4: Assemble and Gratinate the Casserole. Now for the assembly! Take one slice of deli ham and lay it flat on a clean work surface. Spoon about two to three tablespoons of the warm, flavorful chicory-potato mash onto one side of the ham slice. Carefully roll the ham slice, encasing the mash securely and neatly. Place this ham roll, seam-side down, into an oven-safe casserole dish. Repeat this process with the remaining ham slices and mash, arranging them snugly in the dish. Don’t worry if they touch; that helps them bake evenly.

Once all the ham rolls are in place, generously sprinkle the grated Gouda cheese evenly over the top of the casserole. This cheese layer will melt into a golden, bubbly crust during baking, adding another layer of deliciousness and visual appeal. Finally, bake the chicory casserole in your preheated oven at 390 degrees Fahrenheit (200 degrees Celsius) for approximately 20 minutes, or until the cheese is beautifully melted, golden brown, and bubbling, and the casserole is heated through. Serve immediately and enjoy the comforting flavors of this family-approved dish! It pairs wonderfully with a simple green salad or a side of crusty bread.

Expert Tips & Delicious Variations for Your Belgian Endive Casserole

To ensure your Belgian endive casserole is consistently perfect and to offer exciting variations for different tastes, consider these expert tips and substitutions:

• Mastering Bitter Core Removal: As mentioned, removing the bitter core is key. While a knife works, using an apple corer can indeed provide a cleaner, faster method. Simply press it into the base of the chicory head to extract the core. This method is particularly effective and helps preserve more of the endive’s structure and makes preparation quicker.
• Further Reducing Bitterness: If you or your family members find Belgian endive still too bitter, a classic European trick is to add about ¼ cup (50 ml) of milk to the water when you boil the chicory. The milk helps to neutralize some of the bitter compounds, resulting in a milder, sweeter flavor profile that is often more appealing to sensitive palates.
• Achieving Mash Perfection: For the ideal creamy and smooth texture, always use a manual potato masher for your potato and chicory blend. An electric mixer, while tempting for speed and convenience, can overwork the starches in potatoes, causing them to release too much gluten and turn your lovely mash into an unappetizing, gummy, or gluey substance. Hand-mashing yields a far superior, light, and fluffy texture.
• Elevating Ham Choices: While cooked deli ham is a fantastic and traditional choice, don’t hesitate to experiment with smoked varieties for an added depth of flavor. Premium Parma ham or Prosciutto, with their rich, savory, and slightly salty profiles, can add a sophisticated twist to the casserole, enhancing the overall depth of flavor and providing a more gourmet experience.
• Creative Cheese Alternatives: Gouda offers a wonderful creamy melt and a mild, sweet flavor, but other cheeses can also shine in this dish. Emmentaler is known for its nutty, mild flavor and excellent melting qualities, making it a great substitute. Gruyere, on the other hand, provides a more intense, complex, and slightly earthy taste, perfect for those who prefer a bolder cheese flavor. Both are fantastic choices that will create a delicious and visually appealing gratin crust.
• Sage and Herb Substitutions: Fresh sage imparts a vibrant, aromatic flavor that truly elevates the dish. If fresh sage isn’t available, 1 teaspoon of dried sage is a perfect substitute. For a different aromatic profile, you could also try a pinch of dried thyme, rosemary, or a very small amount of freshly grated nutmeg in the mash – nutmeg pairs surprisingly well with endive and potato, adding a subtle warmth.
• Adding a Creamier, Richer Touch: For an even richer, more luxurious mash, consider adding a tablespoon or two of heavy cream, sour cream, or crème fraîche along with the butter when mashing. This will create an extra smooth and indulgent texture, making the casserole feel even more decadent and comforting.
• Vegetarian Adaptation: To make this casserole suitable for vegetarians, simply omit the bacon and ham. Instead of rolling the mash, you can layer it in the casserole dish. For added savory flavor and texture, consider sautéing some finely diced mushrooms, leeks, or onions with a little garlic and mixing them into the mash. Top with a mix of grated cheese and breadcrumbs for a delightful crispy crust.

Make Ahead & Storage Solutions for Your Chicory Casserole

This Belgian endive casserole is wonderfully versatile, making it an excellent choice for meal prep, busy weeknights, or for feeding a crowd. Its ability to be prepared in advance and stored makes it a convenient option for any home cook. Planning ahead can save you valuable time and reduce stress in the kitchen.

• Prepare in Advance: You can easily prepare and assemble this entire chicory casserole a day ahead of time. Simply follow all the preparation steps, arrange the ham rolls in the baking dish, and sprinkle generously with grated cheese. Once assembled, cover the dish tightly with plastic wrap or aluminum foil. Store it safely in the refrigerator. When you’re ready to bake, remove it from the fridge and allow it to come closer to room temperature for about 20-30 minutes while your oven preheats. Because it’s starting colder, you will need to increase the baking time to approximately 35 minutes (at 390 degrees Fahrenheit, 200 degrees Celsius) to ensure it’s heated thoroughly to the center and the cheese is beautifully melted and golden brown.
• Freezing for Future Meals: This casserole also freezes exceptionally well, making it a fantastic option for batch cooking and convenient future meals. Once assembled in the casserole dish, wrap it airtight with multiple layers of plastic wrap and then a layer of heavy-duty aluminum foil to prevent freezer burn and preserve its flavor and texture. It can be safely frozen for up to two months. To cook from frozen, transfer the wrapped casserole to the refrigerator to defrost overnight. Once thawed, remove the wrapping and bake for about 35-40 minutes at 390 degrees Fahrenheit (200 degrees Celsius). Alternatively, you can bake it from frozen, but this will require a longer baking time (potentially 60-75 minutes). If baking from frozen, keep it covered with foil for the first half of the baking time to ensure even heating, then uncover for the last 20-30 minutes to achieve that golden, bubbly crust, always checking for thorough heating to a safe internal temperature.
• Storing Chicory Casserole Leftovers: If you happen to have any chicory casserole leftovers (a rare occurrence in our household, as it’s so delicious!), they can be stored in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm portions in the oven (at 300°F/150°C until heated through) or microwave until hot, taking care not to overcook.
• Creative Uses for Raw Chicory Leftovers: Should you find yourself with extra raw chicory heads after making the casserole, don’t let them go to waste! They store well in the refrigerator for up to 8 days. Chicory is fantastic when used raw in salads. Try slicing it thinly and mixing it with sweet elements like raisins, chopped apples, or segments of orange for a delightful contrast that balances its slight bitterness. You could also transform it into another quick and flavorful side dish, like this chicory goat cheese casserole side dish, for another meal, offering even more ways to enjoy this versatile vegetable.

This comforting Belgian endive casserole, with its creamy potato mash, savory ham, crispy bacon, and fragrant sage, is sure to become a cherished addition to your recipe collection. It’s a testament to how a little creativity and the right preparation can transform a less-loved vegetable into a truly delicious and satisfying meal that earns rave reviews from even the toughest critics. It’s not just a dish; it’s a culinary triumph!

If you’ve enjoyed this delightful chicory casserole recipe, particularly its creamy mash base, you might also enjoy exploring these other comforting and hearty dinner recipes. They offer similar profiles of warmth and flavor, perfect for family meals and those chilly evenings when you crave something truly satisfying. Explore and find your next favorite!

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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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