Stamppot with Curly Endive Lettuce and Cheese
Experience the comforting flavors of Dutch cuisine with this rich and hearty Stamppot with Curly Endive Lettuce and Cheese. This simple yet flavorful dish combines creamy mashed potatoes with the slightly bitter crunch of curly endive lettuce, perfectly complemented by the melty indulgence of Gouda cheese. A touch of nutmeg adds a warm, fragrant twist to this classic recipe, making it a true cold-weather favorite. Quick to prepare in just 40 minutes and ideal for serving up to four people, this one-pot meal is both satisfying and nutrient-packed. Perfect for busy weeknights or as a wholesome family dinner, this Dutch-inspired dish will quickly become a staple in your comfort food repertoire.
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Recipe Information
Ingredients
- 1000 grams Potatoes (starchy variety, e.g., Russet)
- 300 grams Curly endive lettuce (washed and roughly chopped)
- 200 grams Cheese (Gouda or another melting cheese, shredded)
- 50 grams Butter
- 150 milliliters Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg (optional)
Instructions
Peel the potatoes and cut them into evenly sized chunks for even cooking.
Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 20 minutes.
While the potatoes cook, wash and roughly chop the curly endive lettuce. Set it aside to dry.
Drain the cooked potatoes thoroughly and return them to the pot. Allow them to sit for 1-2 minutes on low heat to remove excess moisture.
Add the butter to the pot with the potatoes and mash them until smooth using a potato masher.
Heat the milk in a small saucepan or microwave until warm and stir it into the mashed potatoes. Mix well to achieve a creamy consistency.
Season the mashed potatoes with salt, black pepper, and optional nutmeg.
Gently fold the chopped curly endive lettuce into the mashed potatoes until evenly distributed and slightly wilted from the heat.
Mix in the shredded cheese until it melts and is fully incorporated. Adjust seasoning to taste if needed.
Serve the stamppot hot, optionally garnished with additional grated cheese or a pat of butter if desired.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.6 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 493 mg | 38% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1490 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
