Layered Potato and Cabbage Bake
(Shared recipe submitted by Teri Riley.)
Serves 4 to 6
Teri writes: "I just made this recipe to go with a smoked pork roast. Turned out fantastic. Hope your readers enjoy it."
- 3 slices bacon
- 1 tablespoon butter
- 2 cloves garlic, minced, divided
- 1/2 onion, sliced thin
- 1 small head cabbage (or 1/2 medium head), shredded
- 4 tablespoons chopped chives, divided
- Salt and pepper to taste
- 1 cup milk
- 3/4 cup sour cream
- 1 cup shredded Parmesan cheese, divided
- 4 medium Idaho potatoes, sliced thin on mandolin
Preheat oven to 375° F. Sauté bacon in medium fry pan until crisp. Remove with slotted spoon, drain on paper towel and set aside. Melt butter in bacon grease. Add half of the garlic and sauté one minute. Add onion and cabbage; cook over low heat until wilted. Add reserved crumbled bacon, about 2 tablespoons of the chives, salt and pepper. Heat through and set aside.
Combine milk, sour cream, 1/2 cup Parmesan and remaining minced garlic. Add the sliced potatoes to milk mixture. Liberally grease a baking dish, or spray with cooking spray. Overlap potatoes from milk mixture for two layers. Spread cabbage mixture over potatoes. Add another two overlapped layers of potatoes, then pour remaining milk mixture over top. Sprinkle remaining 1/2 cup Parmesan cheese over top. Cover tightly with foil. Bake for 1 hour. Remove foil and bake another 30 minutes, until lightly browned. Sprinkle with remaining 2 tablespoons chives. Let set 10 minutes before serving.
About Teri: Teri's e-mail address is firstname.lastname@example.org.