1. Peel potatoes and cut into pieces.
  2. Boil potatoes covered in 3 cm boiling water with some salt in 20 minutes, until cooked.
  3. Wash endive and let it dry well. Place the endive on a cutting board and hold it firmly.
  4. From the end of the leaves, cut the head into wide strips. Let the strips leak out in a colander or dry them in a salad spinner.
  5. Heat bacon in a small pan with a thick bottom. Let the fat melt out and fry the bacon slowly crispy brown. Spoon bacon into a bowl.
  6. Drain the potatoes and crush them finely with a masher. Add warm milk and 3-4 tablespoons of bacon fat for a creamy purée. 
  7. Season the purée to taste with salt, pepper and some nutmeg.
  8. Spoon the endive hand by hand through the warm puree and heat the stew while stirring until the endive begins to shrink. 
  9. Put the stew in a bowl and grind some pepper on top. Sprinkle the bacon on top.