Wednesday, December 17, 2008

Savoy Cabbage Potato Gratin

This is a rich side dish that is perfect alongside roasted beef or chicken.

1 head savoy cabbage, cored, cleaned, and finely shredded
1 2-inch piece slab bacon, thinly sliced, cut into 1/2-inch pieces
2 T unsalted butter
4 garlic cloves, finely chopped
sea salt and freshly ground black pepper
1/2 bunch fresh chives, finely chopped to 1/4 cup
2 pounds russet potatoes, unpeeled and thinly sliced (about 1/8-inch)
2 1/2 cups heavy cream
2 cups grated parmesan

Preheat the oven to 375 degrees F, and generously butter the bottom and sides of a 9 x 13-inch ovenproof casserole dish.

Fry the bacon in a skillet over medium-low heat until crisp. Remove from pan with a slotted spoon, drain on paper towels.

Melt 1 tablespoon butter in the bacon fat in the skillet, and add half of the garlic. Use a wooden spoon to stir for a few seconds until soft, and add the cabbage, coating with the butter. Slowly let it wilt. Add the bacon back to the skillet, season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserve some for garnish.

Slice the potatoes, and place them in a large bowl, along with 1 1/2 cups of cream, 1 cup of parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.

Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.

Serve 6-8


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