This delicious escarole casserole 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.
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.
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.