Chicory with cheese sauce, meatballs, and mashed potatoes

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A classic casserole that radiates warmth and comfort: tender endive rolls, juicy meatballs, creamy mashed potatoes, and a rich cheese sauce, all gratinated to a golden finish. Perfect for the family or a cozy Sunday evening.

A classic casserole that radiates warmth and comfort: tender endive rolls, juicy meatballs, creamy mashed potatoes, and a rich cheese sauce, all gratinated to a golden finish. Perfect for the family o ...
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Ingredients

What do you need?
Quantity: 4P

Meatballs:
800 g ground pork
0.5 tsp nutmeg
1 egg
4 tbsp breadcrumbs
0.5 bunch of chives, finely chopped
Pepper and salt

Chicory:
9 beautiful heads of chicory
800 g cheese sauce
50 g grated cheese

1 kg mashed potatoes

Meatballs:
800 g ground pork
0.5 tsp nutmeg
1 egg
4 tbsp breadcrumbs
0.5 bunch of chives, finely chopped
Pepper and salt

Chicory:
9 beautiful heads of chicory
800 g cheese sauce
50 g grated cheese

1 kg mashed potatoes

Preparation method

How do you make this?

Make the meatballs
Mix the minced meat with nutmeg, the egg, breadcrumbs, chives, salt, and pepper until well combined. Shape the mixture into small meatballs.

Prepare the endive
Steam 8 heads of endive until tender. Squeeze out any excess moisture and brown them on all sides in some butter until lightly colored.

Brown the meatballs
Heat butter in a pan and brown the meatballs on all sides. They don’t need to be fully cooked yet, as they will finish cooking in the oven later.

Assemble the casserole
Meanwhile, prepare the mashed potatoes and cheese sauce. Take a large baking dish and spread the mashed potatoes along the edges. Place the browned endive and meatballs in the center. Pour the cheese sauce over everything and finish with grated cheese.

Gratinate
Place the dish in a preheated oven at 185 °C and let it gratinate for about 25 minutes, until the top is beautifully golden.

Finishing touch
Finely slice the remaining head of endive, rinse under cold water and pat dry. Sprinkle this fresh endive over the gratin when serving for an extra touch of freshness.

This is what you need:

Baking dish Cedar 36.5x23.5cm - 2.70l Baking dish Cedar 36.5x23.5cm - 2.70l
Baking dish Cedar 36.5x23.5cm - 2.70l
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Myrna Ovenwant Myrna Ovenwant Myrna Ovenwant Myrna Ovenwant
Myrna Ovenwant
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Cutlery 4-piece set in Faux Tortoise Cutlery 4-piece set in Faux Tortoise Cutlery 4-piece set in Faux Tortoise
Cutlery 4-piece set in Faux Tortoise
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Tips

  • Let the endive drain well after steaming so the sauce doesn’t become too watery.
  • For a richer flavor, you can use a mix of cheeses in the cheese sauce.
  • Prepare the casserole ahead of time and place it in the oven shortly before eating.
  • If you have leftovers, they can be reheated easily: a few minutes in the oven or under the grill for an extra crispy crust.
  • Serve with a fresh green salad to make the dish feel lighter.
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