This delicious escarole gratin with potato and bacon is easy to prepare. Creamy escarole with cheese flavor. A nice layer of sweet minced beef topped with sliced roast potatoes. Sprinkled with some bacon topping and more cheese. A delicious combination.
Escarole is in season. We often eat it as a raw escarole stew. Nice of course, but when I was surfing across the internet I was inspired to make a casserole. Of course I had to try it out (and adapt it to my own taste).
Three different layers
The casserole was delicious. A nice layer of creamy escarole with cheese flavor, the second layer sweet minced meat topped with sliced potatoes. On top bacon and even more, cheese were sprinkled. A delicious combination that we will definitely eat more often!
Top Tips
- You boil the potatoes just 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.
- When you've limited time, you can prepare this day the day before dinner. That way you'll just have to bake it in the oven.
- Because you add bacon to the casserole, you don't have to add extra salt while cooking potatoes.
- Substitute the meatloaf with vegetarian meatloaf and the bacon with sun-dried tomato slices if you want to prepare a vegetarian dish.
- Substitute the escarole with kale, for another delicious casserole version.
- Prepare the casserole but don't bake it in the oven yet. Cover it with foil and store it for up to 2 days in the refrigerator.
- Don't freeze this casserole. The structure will change and that's not very delicious.
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Escarole gratin with potatoes and bacon
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Ingredients
- 1000 grams potatoes
- 500 grams escarole
- 500 grams ground beef
- 3 tablespoons soy sauce sweet
- 250 ml sour cream
- 100 grams cheese grated
- 4 eggs size L
- 1 tablespoon oil
- 250 grams bacon sliced in strips
Instructions
- Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius).
- Cut the escarole very small and wash it very well.
- Peel the potatoes and cut them into slices.
- Boil the potatoes for 10 minutes in boiling water until they are done.
- Drain and let slightly cool.
- Mix the meat with the soy sauce.
- Heat 1 tablespoon oil in a frying pan and fry the ground beef.
- Remove the meat from the pan and keep it aside.
- Put the endive in the hot frying pan (with some water ) and stir briefly.
- Then put the lid on the pan and let simmer for 5 minutes.
- Meanwhile, mix in a bowl the creme fraiche, 4 eggs, and ¾ of the grated cheese.
- Remove the endive from the heat and stir in the creme fraiche mixture.
- In the baking dish put the endive as the first layer.
- Spread the meat on top of the endive.
- Cover it with the slices of potato.
- Sprinkle with the bacon and remaining cheese.
- Place the dish in the oven and bake for 35 minutes.
Notes
- You boil the potatoes just 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.
- When you've limited time, you can prepare this day the day before dinner. That way you'll just have to bake it in the oven.
- Because you add bacon to the casserole, you don't have to add extra salt while cooking potatoes.
- Substitute the meatloaf with vegetarian meatloaf and the bacon with sun-dried tomato slices if you want to prepare a vegetarian dish.
- Substitute the escarole with kale, for another delicious casserole version.
Video
Nutrition
Substitutes
- Substitute the meatloaf with vegetarian meatloaf and the bacon with sun-dried tomato slices if you want to prepare a vegetarian dish.
- Substitute the endive with kale, for another delicious casserole version
Storage
- Prepare the casserole but don't bake it in the oven yet. Cover it with foil and store it for up to 2 days in the refrigerator.
- Don't freeze this casserole. The structure will change and that's not very delicious.
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