Thursday, November 26, 2015

Red Potato, Cabbage, Bacon and Gruyere Gratin favorite Irish staples all in one dish! Perfect pairing with roasted chicken, sausages, turkey, or pork! Even better reheated. Serves 8.

For the topping:

4 strips, thick cut bacon, diced and fried to crisp

1 ½ cups fresh breadcrumbs made from ciabatta bread

2 tablespoons unsalted butter, melted


For the gratin:

3 tablespoons unsalted butter

5 cups savory cabbage, chopped

1 tablespoon garlic, minced

¾ cup chicken broth

½ cup heavy cream

4 medium red potatoes, peeled and sliced
1 cup gruyere cheese, grated


Prepare the gratin

Heat oven to 350 degrees F. Over medium low heat melt butter in pan which bacon was cooked. Add cabbage, season with salt and pepper, and cook until cabbage is wilted and beginning to brown. Add the garlic and stir and cook until fragrant. Add chicken broth and heavy cream and stir. When the heavy cream is evenly distributed remove from heat.

Assemble the gratin

In a large bowl mix the potatoes, cabbage mixture, and gruyere cheese. Add to a non-stick baking dish. Cover with breadcrumb topping and bake until top is well browned and potatoes are just tender enough to poke through with a fork, about 1 hour. Let cool for about 15 to 20 minutes before serving.

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