Looking for a delicious and easy oven dish that always turns out great? This Dutch Baked Andijvie Stamppot (Endive Mash) is creamy and crispy on the outside. With just a few simple ingredients, you can put a classic dish with a twist on the table—without any hassle.
The savory bacon, juicy sausages, and soft mashed potatoes boost extra flavor from ginger syrup and sweet chili sauce. And that crispy crust? It makes this dish perfect! This is a great recipe for a simple, tasty weeknight meal the whole family will love.
Oven-Baked Endive Stamppot with Sausage and Bacon
What’s for dinner? Stamppot! If you live in the Netherlands, you might know this from an old TV commercial. Stamppot is an absolute Dutch favorite. And not just straight from the pot—this oven-baked version is just as tasty!
Andijviestamppot (Endive mash) has been a Dutch classic for generations. The creamy mashed potatoes and fresh, crunchy endives perfectly balance flavors and textures. But this oven version makes it even better. The sausages cook under the mash, staying extra juicy and flavorful.
Did you know that stamppot has existed since the 18th century? It was often made with seasonal vegetables and served with meat or bacon back then. This version stays true to that tradition but with a little twist. One thing is for sure—you’ll want to make this again after one bite!
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📖 Recipe
RECIPE CARD
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
- Preheat the oven to 430 ℉.
- Cut larger potatoes in half or quarters.2¼ lbs potatoes
- Place potatoes in a pot and add the beef stock cube.1 beef stock cube
- Add enough water just to cover the potatoes.
- Bring to a boil and cook for 20 minutes or until soft.
- Heat a frying pan and cook the bacon for 1 minute.4½ oz bacon bits
- Add the chopped onion and stir-fry for three more minutes.1 onion
- Heat the milk, ginger syrup, and chili sauce in a small saucepan until warm (do not boil).¼ cup milk, 1 tablespoon ginger syrup, 1 tablespoon sweet chili sauce
- Drain the potatoes and mash them with a potato masher.
- Mix in the warm milk until smooth.
- Stir in the endive until well combined.18 oz endive
- Prick holes in the sausages with a fork and place them in a baking dish.4 sausages
- Spread the stamppot over the sausages.
- Sprinkle with breadcrumbs and dot with butter cubes.5 tablespoons breadcrumbs, 2 tablespoons butter
- Bake for 30 minutes until golden brown.
- Check after 20 minutes—if the top gets too dark, cover with foil.
- Remove from the oven and serve immediately.
Notes
- Cover and store in the fridge for up to 2 days.
- Freezer: This Dutch dish freezes well. Place in a freezer box or wrap the oven dish in two layers of plastic wrap and store in the freezer for up to 2 months. Defrost in the refrigerator.
- Reheat in the oven (350 °F/180 °C, 15 min) or microwave.
Nutrition
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