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A good casserole is welcome just about anywhere, but it seems that in European and North American countries home cooks have come to rely on this staple for hearty, tasty meals. This recipe comes from the Netherlands where it’s served as a comforting winter meal.
This Dutch endive casserole recipe has mushrooms and sausage, but can be adapted to be what you have on hand. You can use vegan sausage or even bacon instead of kielbasa and the results will still be wonderful and rich.
To begin making this dish chop kielbasa or other smoked sausage into 3″ pieces and then boil for 10-12 minutes. Next sauté your chopped mushrooms in 1 tablespoon butter. The trick to great mushrooms is to never crowd them into a pan so that they can properly release some of the liquid inside.
The other trick is to not stir them for the first 5 minutes after putting them in the pan. If you do this you’ll see they get a nice, caramelized color on the edges in no time at all.
For this dish you’ll need endives. Since those aren’t all that common in the US you can used escarole or arugula instead. This recipe also relies on potatoes for a rich and creamy base. But, surprisingly there’s no butter or milk mixed in with the potatoes. Instead some of the potato water is reserved and used to make it moist.
Once the potatoes are mashed combine them with salt, pepper, and the chopped endives, escarole, or arugula. Then pour this into a 9″x13″ casserole dish. Top with the sausage and the mushrooms. Then pop this into the oven for 10-14 minutes just to make sure everything is at the same temperature.
This is a really easy and filling weeknight dinner that is just a little bit of Dutch home cooking right at your own table.
Dutch Endive Casserole
Allergens: Milk
Diet: Gluten-Free
Ingredients
- 3 lbs potatoes (Russet or Yukon Gold)
- 2 12-oz packages smoked sausage (like kielbasa)
- 14 oz endive (or escarole or arugula), chopped
- 2-3 tsp salt
- 1 tsp pepper
- 1 Tbsp butter
- 3 cups (6 oz) chopped cremini or button mushrooms
Preparation
- Cut sausage into 3” long pieces. Add to deep sauce pan with water and bring to a low boil. Cook for 10-12 minutes. Drain and set aside.
- Preheat oven to 350˚F. In a skillet melt butter over medium heat. Cook mushrooms for 5 minutes without stirring. Stir once and then let cook another 2-4 minutes. Remove from heat and sprinkle with a little salt.
- Peel potatoes and cut into 1-2” pieces. Place in a pan along with 1 teaspoon of salt. Add just enough water to cover the potatoes. Bring to a boil and then reduce heat to simmer. Cook for 15-20 minutes or until potatoes are fork tender. When ready reserve 1 cup of the potato water and drain the rest.
- Mash potatoes with the potato water until creamy. Add in remaining salt to taste and pepper. Add in the endives or other greens and stir well.
- Pour potatoes into a 9”x13” casserole dish and level with the back of a spoon. Top with sausage pieces around the edges and mushrooms in the center. Place in oven for 10-14 minutes so that all layers are warmed evenly. Serve immediately from the oven.
Recipe adapted from My Foodistry.