Wonderful casserole, perfect as a side dish for Thanksgiving!
In a large saucepan, cook the diced bacon over medium heat until very crisp. With a slotted spoon, transfer the bacon to a plate lined with paper towels. Pour the fat out of the skillet and reserve the skillet (don't clean it). Mix the breadcrumbs with the melted butter until well combined; add a pinch of salt and the bacon bits and set aside.
Over medium-low heat, melt the 3 tablespoons of butter in the pan in which the bacon was cooked. Scrape the browned bits from the bottom of the pan as the butter melts. Add the cabbage and season with about 1/4 tsp salt and some pepper. Turn the heat to medium and cook, stirring frequently, until the cabbage is wilted and beginning to brown, 4 to 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Add the chicken stock and the cream, stir and scrape the pan, and remove from the heat.
Cut the potatoes in half lengthwise and slice the halves thinly. Put the potatoes in a large bowl with a scant 2 teaspoons kosher salt and a few grinds of pepper. Add the cabbage mixture, scraping the pan well. Add the Gruyere and, using a rubber spatula, mix gently and thoroughly. Scrape the mixture into a butter-prepped casserole dish, smoothing and pressing until evenly distributed. Cover with the breadcrumb topping and bake until the top is well browned and the potatoes pull away from the edges and are just tender enough to poke through with a fork, about 1 hour. Let cool for 15 to 20 minutes before serving.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 323 | ||
Calories from Fat: 154 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 42.4mg | 13 % | |
Sodium 560.6mg | 19 % | |
Potassium 521.3mg | 14 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 28.6g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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