Food Network: The Ultimate Potato Gratin

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The Ultimate Potato Gratin
Recipe courtesy Tyler Florence

Ingredients
1 head savoy cabbage, cored, cleaned, and shredded
1 (2-inch) piece slab bacon, thinly sliced
2 tablespoons unsalted butter
4 garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1/2 bunch fresh chives, finely chopped to 1/4 cup
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's
note*
2 1/2 cups heavy cream
2 cups grated Parmesan

Instructions
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 a 9 by 13-inch 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.

*Cook's Note: Slice the potatoes immediately before using so they don't turn
brown.