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In the Pantry, 1868
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La Belle Cuisine
Chef Tyler Florence
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6 to 8 servings
1 head savoy cabbage, cored, cleaned, and shredded
1 (2-inch) piece slab bacon, thinly sliced
2 tablespoons 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 baking potatoes, unpeeled and thinly sliced
(about 1/8-inch), see Cook's note*
2 1/2 cups heavy cream
2 cups grated Parmesan
Preheat the oven to 375 degrees F.
Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small
skillet over medium-low heat and fry the bacon, until crisp. Remove from
pan with a slotted spoon and drain on paper towels. Set aside.
Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add
1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add
cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season
with salt and freshly ground black pepper. Remove from heat and
of the chives, reserving a little for the garnish.
Generously butter the bottom and sides of a 9- by 13-inch ovenproof
In a large bowl, combine the potatoes, 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
off with 2 more layers of potato and Parmesan. Pour the remaining 1
cream over the dish. Sprinkle with the remaining Parmesan.
Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake
30 minutes until golden brown. Leave for 10 minutes before serving.
Garnish with fresh chives.
*Cook's Note: Slice the potatoes immediately before using
so they don't turn brown.
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