Potato Stampot

Stampot, a potatoe dish that has different herbs, spices and leafy green vegetable, along with butter and cheese......Yum! every Dutch cook has there own version of it, going back generations! I serve it with Dutch Meatballs, but pork chops, a Dutch stew called hashee(another Dutch dish I will post when it gets colder out), smoked sausages would also go very well with these potatoes; or serve it when you want to get more veggies into you kids! When I was young I loved the contrast of hot potatoes and crunchy endive, all buttery and really yummy, who's kidding who! I still love it! you can substitute baby spinach or kale (you will need to cook the kale for a little while first) for the endive, or you can mix in peas and carrots, parsnips, leeks, green onion, garlic.....the only limit is your imagination! But this is the traditional Dutch version.


5 oz cheese cubes, mozzarella, Gruyere, Monterey Jack, white cheddar
2-3 pounds potatoes, peeled rinsed
1 medium onion, chopped
1 tbsp coarse mustard
1/3 head curly endive, chopped
1/2 cup milk
1/3-1/2 cup butter
1/2 teaspoon nutmeg
1/2 teaspoon pepper
1-1/2 teaspoon Salt, divided
A few slices of black olives to garnish

Put peeled potatoes in a large pot, cover with cold water, add a teaspoon of salt, bring to boil over high heat, when it boils, turn heat down to low and let them simmer until tender;
meanwhile assemble the rest of the ingredients:
1- mix the mustard and milk together and heat until steamy in the microwave;
2-sauté the onion in a little of the butter;
3-for the endive-wash and cut into coarse dice, green part only then spin dry in your salad spinner;
4-drain the potatoes, put them back into the same pot, then add the rest of the butter, the sautéed onion and butter mix, and hot milk/mustard, mash halfway, taste for salt, add more if necessary, then add the pepper nutmeg, and mash until you have good consistency, add the cheese, and the chopped endive, stir well, put the lid on to keep hot and to let the flavours develop, and the cheese to melt. Stir once more before serving. Serve in gaily colored bowls with your choice of meat on top, delicious! Take it to your favourite chair, and enjoy! no need to share if you have made enough, so make sure you make more than you think you need because everyone will want a second helping!
Can be made in advance, but wait to put the chopped endive in to at least 10-15 minutes before serving.Variation if you have made the dish then have time on your hands because no one is home to eat yet, turn oven on to 350 degreeF toss 1/4 cup melted butter and 1 cup of dry fine breadcrumbs, sprinkle over the potatoes put into oven bake the dish until the top crust turns golden and potatoes are hot, about 10-15 minutes, then serve! Just adds another decadent dimension to an already fabulous dish!