Ingredients: |
Ingredients: ¼ cup finely chopped, fresh chives
1 head savoy cabbage cored, cleaned, finely shredded (I just use a grated potato instead)
1 packet (1 ounce) Ranch Salad Dressing & Seasoning Mix
1 tablespoon unsalted butter
2/3 c grated Parmesan cheese
2/3 c powdered Parmesan cheese
2/3 c mozzarella cheese
2 pounds baking potatoes washed unpeeled, thinly sliced, (about 1⁄8-inch)
2½ cups buttermilk
8 slices bacon cut into ½-inch pieces
fresh chives for garnish
freshly ground black pepper
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Directions: |
Directions:Preheat oven to 375°F.
Place small skillet over medium-low heat and fry bacon until crisp. Remove from pan with slotted spoon and drain on paper towels. Set aside.
Add cabbage to bacon fat in pan; toss to coat. Slowly let cabbage wilt; add bacon back to pan. Season with salt and freshly ground black pepper.
Remove from heat and add chives, reserving small portion for garnish.
Generously butter bottom and sides of ovenproof casserole dish. Mix together cheeses in a small bowl.
In large bowl, combine potatoes, buttermilk, 1 cup cheese mixture and dressing mix. Season with salt and freshly ground black pepper.
Using hands, place layer of potatoes in casserole dish, sprinkle with cheese, and layer with cabbage mixture. Repeat for two more layers. Sprinkle with remaining Parmesan. Cover dish with aluminum foil; bake for 1 hour. Remove foil and bake for additional 30 minutes, until golden brown. Rest for 10 minutes before serving.
Garnish with fresh chives. |
This recipe for Buttermilk Ranch Potato Gratin is from