After experimenting with a recipe of thinly sliced potato and cabbage gratin (made like scalloped potatoes) I was inspired to try using mashed potatoes as a variation, instead of the thinly sliced potatoes I had made before.
After having oral surgery, I discovered prepared mashed potatoes in the grocery store. I found Bob Evans brand was excellent – real potatoes with a great consistency and was well seasoned. You could make your own mashed potatoes from scratch, but the prepared mashed potatoes work perfectly in this recipe.
- 1 pound of bacon, diced into small pieces
- 2 Tablespoons butter, plus more for buttering the dish
- 1 medium head of cabbage, thinly sliced
- 1 large onion (or 2 medium onions)
- 3 cloves of garlic, finely chopped
- 2 Tablespoons of flour
- 32 oz. container of Bob Evans (or other brand) prepared mashed potatoes
- 1 cup heavy cream
- 2 cups grated (or shredded) parmesan, divided
- 1 cup of chives or scallions, finely chopped
- Salt & pepper
Liberally butter a 9×13 baking dish and set aside. Heat a large open skillet over medium-high heat and brown the bacon pieces. You may need to turn the heat down to medium if the bacon begins to splatter. Don’t rush this – it will take about 10 minutes until the pieces have caramelized and begun to brown. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Pour off all but 2 Tablespoons of the bacon fat from the pan, and add 2 Tablespoons of butter. Add sliced onion and cabbage to the hot oil and toss to coat. Season with salt & pepper and sauté over medium-high heat until the vegetables are tender and begin to turn translucent.
While the cabbage and onion mixture is cooking, heat the prepared potatoes for 2 to 3 minutes in the microwave; the consistency of the potatoes is easier to mix with the other ingredients when it is heated. Transfer the warm potatoes to a large mixing bowl and top with the heavy cream, bacon pieces and 1.5 cups of the parmesan, reserving the remaining 1/2 cup for the end. You can add a little salt if the potatoes were bland, but be careful of adding too much salt because the parmesan and bacon are also salty.
Add the finely chopped garlic and 2 Tablespoons of flour to the cabbage and onion mixture in the last minute of cooking and toss so it is well incorporated. Transfer the cabbage mixture from the skillet to the mixing bowl and stir to mix all ingredients together.
Transfer the mixture from the bowl to the buttered baking dish, cover with foil and bake for 45 minutes. Remove foil and bake for another 30 minutes. Top with the reserved 1/2 cup of parmesan cheese and bake for another 15 minutes.
Remove from oven and set aside to cool for AT LEAST 30 minutes before serving. If you try to serve this too soon after removing from the oven, it will not have had time to come back together and will be soupy.