This rustic pan-fried dish with endives, potatoes and bacon is a comforting and flavorful classic from northern French cuisine. The endives lose their bitterness thanks to a light caramelization with a touch of sugar, while the tender potatoes and crispy bacon add texture and richness. Simple, quick, and perfect for a family dinner or a cozy winter meal!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories per serving: Approximately 450–550 kcal

Ingredients

• 4 large endives
• 600 g firm-fleshed potatoes (such as Charlotte or Ratte)
• 200 g smoked bacon lardons (or diced smoked bacon)
• 1 large yellow onion
• 1 garlic clove
• 20 g butter
• 1 tablespoon olive oil
• 1 teaspoon sugar (to lightly caramelize the endives and reduce bitterness)
• Fresh flat-leaf parsley, chopped
• Salt and freshly ground black pepper

Instructions

1. Cook the potatoes: Peel the potatoes and cut them into approximately 2 cm (¾ inch) dice. Cook in a pot of salted boiling water for 10 minutes—they should be just tender but still firm. Drain well and set aside.
2. Prepare the endives: Remove any damaged outer leaves if necessary. Trim the base and cut out the small bitter core in the center. Slice the endives into 2 cm (¾ inch) pieces. Finely slice the onion and mince the garlic.
3. Cook the bacon and onion: In a large sauté pan or cast-iron skillet, fry the lardons over medium heat until golden and crispy. Add the sliced onion and cook for about 5 minutes until softened and translucent.
4. Add the endives: Add the butter and olive oil to the pan. Toss in the sliced endives and sprinkle with the sugar. Sauté over high heat for 5–7 minutes, stirring occasionally, until the endives start to color and lightly caramelize.
5. Add the potatoes: Add the pre-cooked potato cubes and minced garlic. Gently toss everything together without breaking up the potatoes too much.
6. Final cooking: Continue cooking over medium heat for about 10 minutes, stirring regularly, until the potatoes are nicely golden and crispy on the edges.
7. Season: Add salt sparingly (the bacon is already salty) and plenty of freshly ground black pepper.
8. Serve: Scatter with freshly chopped flat-leaf parsley just before serving. Bring the pan straight to the table while piping hot—it’s even better served family-style like this!

Tips for Success

• Gourmet variation: Stir in a spoonful of crème fraîche or heavy cream at the end for a creamier version.
• Vegetarian option: Replace the lardons with diced smoked tofu or omit them entirely.
• Storage: Reheats very well in the pan the next day—the flavors develop even more!
• Serving suggestion: Pair with a simple green salad or crusty bread for a complete meal.

This hearty pan-fried dish is pure winter comfort—simple, generous, and full of flavor! Enjoy! ✨🥘