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Stamppot Dutch Winter Comfort food Quick Family Classic

Stamppot is a staple on Dutch tables as soon as temperatures drop. Endive stamppot with crispy bacon is one of the great classics: potatoes, raw endive and rendered bacon lardons. You really don't need more than that. A good braising pan is perfect for this: the thick base distributes heat evenly, so your smoked sausage or meatball heats through without burning. This recipe is no-nonsense, quick to make and guaranteed to leave empty plates.

The trick is in the details: really crisp the bacon, steam the potatoes dry and stir the endive into the stamppot at the very last moment. That way it stays fresh and slightly crisp instead of limp and watery. Taste, season and serve immediately. Sharing a bowl of stamppot is one of the nicest moments of an ordinary weeknight.

Recipe

Endive stamppot with crispy bacon

Creamy endive stamppot with crispy bacon: this is stamppot as it should be. Hearty, flavorful and just right for a weeknight.

Course	Main course
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	10 min
Total	35 min

Equipment

Large cooking pot
Braising pan with lid
Frying pan
Potato masher
Colander
Cutting board
Chef's knife

Ingredients

1.5 kg floury potatoes
500 g endive (raw, sliced)
200 g smoked bacon lardons
1 smoked sausage
50 g unsalted butter
100 ml whole milk (warm)
Salt, pepper and nutmeg to taste

How to make endive stamppot with crispy bacon?

Peel the potatoes and cut them into even pieces. Boil them in plenty of salted water for about 20 minutes until tender. Drain and let them steam-dry for 2 minutes without the lid.
Meanwhile fry the bacon lardons in a frying pan or braising pan over medium heat until golden brown and crispy. Remove them from the pan and place them on a sheet of kitchen paper. Reserve the cooking fat in the pan.
Heat the smoked sausage according to the package. The easiest way is to let it sit for 10 minutes in hot (not boiling) water, or warm it in the braising pan with a splash of water and the lid on.
Roughly mash the potatoes. Add the butter and the warm milk and mash to a smooth puree. Season with salt, pepper and nutmeg.
Cut the endive into thin strips and wash them well. Stir the endive together with the bacon fat into the warm stamppot. Mix everything until the endive has wilted slightly but still has some bite.
Spoon the stamppot onto deep plates. Scatter the crispy bacon over it. Place the smoked sausage alongside and serve immediately.

Cooking mode Prevents your screen from going to sleep

A good braising pan is indispensable for dishes like this. The thick base ensures even heat distribution, so your smoked sausage warms through calmly without anything burning. With the right cookware you can put this classic on the table flawlessly every time.

Want to make the stamppot a little richer? Stir a spoonful of sour cream or a splash of double cream into the mash at the last moment. And feel free to make extra: leftover cold stamppot makes a deliciously crispy pan-fried potato cake the next day. Nothing goes to waste.

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