Ultimate Potato Gratin

By Lonnie

Tyler Florence's Thanksgiving Dinner

Ingredients

• 1 head Savoy cabbage, cored, cleaned and shredded
• 1 (2 inch) piece slab bacon (we like more)
• 2 T unsalted butter
• 4 cloves garlic, finely chopped
• Sea salt, fresh ground pepper
• 1/2 bunch fresh chives, finely chopped
• 2 pounds baking potatoes, unpeeled and thinly sliced
• (slice last minute so they don't turn brown)
• 2 1/2 c heavy cream
• 2 c grated Parmesan

Details

Servings 6
Preparation time 20mins
Cooking time 21mins

Preparation

Step 1

Preheat oven to 375 degrees.

Finely shred 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 slotted spoon and drain on paper towels. Set aside.

Add 1 T 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 the 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 add most of the chives, reserving a little for the garnish.

Generously butter the bottom and sides of a 9 by 13 inch ovenproof casserole. In a large bowl, combine the potatoes, 1 1/2 c cream, 1 c of the Parmesan and 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 c cream over the dish. Sprinkle with the remaining Parmesan.

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