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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 8 |
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As Seen On Food TV (Tyler Florence). A friend made this for Thanksgiving and my husband ate 1/2 of it! It makes a large batch. Ingredients:
1 head cabbage, cored,cleaned and shredded |
1 piece thick slab bacon, thinly sliced (2-inch) |
2 tablespoons unsalted butter, plus |
extra unsalted butter, for greasing dish |
4 cloves garlic, chopped |
1/2 bunch fresh chives, finely chopped to 1/4 cup |
2 lbs baking potatoes, unpeeled and thinly sliced |
2 1/2 cups heavy cream |
2 cups grated parmesan cheese |
salt and pepper |
Directions:
1. Preheat oven to 350°F.
2. Finely shred cabbage and cut bacon into 1/2-inch chunks.
3. Place a small skillet over medium-low heat and fry bacon until crispy.
4. Remove from pan with slotted spoon and drain on paper towels.
5. Set aside.
6. Add 1 tablespoon butter to bacon fat in frying pan.
7. When it has melted, add 1/2 the garlic and let soften.
8. Add cabbage and coat it with the butter, let it wilt.
9. Add the bacon and season with salt and pepper.
10. Remove from heat and add most of the chives, leaving some for garnish.
11. Generously butter the bottom and sides of an ovenproof casserole dish (13 x 9).
12. In a large bowl, combine the potatoes, 1 1/2 cups cream, 1 cup parmesan and remaining garlic.
13. Season with salt and pepper.
14. Using your hands, place a layer of potatoes in the greased casserole dish.
15. Sprinkle with parmesan and repeat with 2 more layers of potatoes.
16. Spoon the cabbage mixture on top and spread it out evenly over the potatoes.
17. Top it off with 2 more layers of potato and parmesan.
18. Pour the remaining 1 cup cream over the dish.
19. Sprinkle with remaining parmesan.
20. Cover dish with foil and bake for 1 hour, then bake uncovered for another 30 minutes or until golden brown.
21. Let sit for 10 minutes and garnish with remaining fresh chives before serving.
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