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Potato Gratin Recipe

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This recipe for Potato Gratin, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlie English
Added: Thursday, February 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 head savoy cabbage, cored, cleaned, and shredded
1 (2-inch) piece slab bacon, thinly sliced
2 T unsalted butter, plus more for greasing the gratin dish
4 garlic cloves, finely chopped
1/2 bunch fresh clives, finely chopped to 1/4 cup
Sea salt and freshly ground pepper
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8 inch)
2 1/2 cups heavy cream
2 cups grated Parmesan

Directions:
Directions:
Preheat the oven to 375 degrees.
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 sppon 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 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 1 cup 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.

Number Of Servings:
Number Of Servings:
6 Servings

 

 

 

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