Potato and Cabbage Gratin
1 head Savoy cabbage; cored, cleaned, and finely shredded
1 2‐inch piece of slab bacon; thinly sliced and cut into ½‐inch chunks
2 Tbsp unsalted butter, divided
1 small onion, sliced thinly
4 garlic cloves, finely chopped
½ bunch fresh chives, finely chopped to ¼ cup
Sea salt and freshly ground black pepper
2 pounds baking potatoes; unpeeled and thinly sliced (about 1/8‐inch) (see Cookʹs Note below)
2½ cups heavy cream
2 cups Parmesan cheese, grated
1 Preheat oven to 375 degrees F.
2 Place a small skillet over medium‐low heat; fry bacon until crisp.
3 Remove bacon from skillet and drain on paper towels; set aside.
4 Add butter to bacon fat in frying pan.
5 When melted, add half the sliced onion, and sauté until softened.
6 Add chopped garlic; stir in quickly to soften.
7 Add cabbage and coat with butter; slowly let the cabbage wilt.
8 Add the bacon, and season with salt and pepper; remove from heat.
9 Add most of chives, reserving a little for the garnish.
10 Generously butter the bottom and sides of an ovenproof casserole dish.
11 In a large bowl, combine the potatoes, 1½ cups of the cream, 1 cup of the Parmesan cheese, and the remaining garlic; season with salt and pepper.
12 Using hands place an overlapping layer of potatoes in the casserole dish and sprinkle potatoes with Parmesan; repeat with two more layers.
13 Spoon the cabbage mixture on top; spread out evenly over the potatoes.
13 Top the cabbage with two more layers of potato and Parmesan.
14 Pour the remaining 1cup of cream over the dish.
15 Sprinkle with the remaining Parmesan.
16 Cover dish with foil and bake for 1 hour.
17 Remove foil and bake for 30 minutes until golden brown; let set for 10 minutes.
18 Garnish with fresh chives.
Cookʹs Note: Slice the potatoes immediately before using so they donʹt turn brown.