Shirelettes Potatoes Au Gratin With Turkey Bacon And Cabbage Food

THE ULTIMATE POTATO GRATIN

Steps:

• 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 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 an ovenproof casserole dish.
• 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 it off with 2 more layers of potato and Parmesan. Pour the remaining 1cup 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.
• *Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

CABBAGE AND POTATO GRATIN

Steps:

• Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
• Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
• Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
• In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.
• Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.

SHIRELETTE'S POTATOES AU GRATIN WITH TURKEY BACON AND CABBAGE

Steps:

• Cut turkey bacon into small chunks and cook until crispy. Remove bacon with a fork or slotted spoon, and drain onto a paper towel. Save the drippings in pan.
• Finely chop garlic cloves and add to the turkey bacon drippings. On medium heat, slowly saute with 1 Tbsp. of butter. Do not burn.
• Finely slice Savoy cabbage and saute in same pan until wilted. Add the turkey bacon and stir until all ingredients are combined. Remove from heat and add green onions. Cover pan and set aside.
• In a large bowl, add 1 1/2 cups heavy whipping cream, 1 cup of Kraft grated parmesan cheese, salt and pepper. Mix well. Set aside.
• Scrub baking potatoes until clean. Thinly slice potatoes and add them to the whipping cream mixture, making sure that all of the potatoes are coated.
• Generously butter a gratin dish. Add one layer of the potatoes, sprinkle with Kraft grated parmesan cheese. Add a second layer. Spread cabbage and turkey bacon mixture evenly over the potato slices. Add two more layers of potatoes and cheese.
• Pour the remaining 1 cup of heavy whipping cream over the potato mixture. Add the rest of the Kraft parmesan cheese and dot with butter.
• Cover the dish in aluminum foil, and bake in a pre-heated oven at 375 degrees for one hour. Remove foil and bake for another 30 minutes. Let stand for 30 minutes or until cooled.