Ingredients (10)
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finely chopped, fresh chives ¼ cup
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savoy cabbage cored, cleaned, finely shredded 1 head
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unsalted butter 1 tablespoon
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grated Parmesan cheese 2 cups
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baking potatoes washed unpeeled, thinly sliced, (about 1⁄8-inch) 2 pounds
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buttermilk 2½ cups
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bacon cut into ½-inch pieces 8 slices
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fresh chives for garnish
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freshly ground black pepper
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Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet 1 packet (1 ounce)
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Categories (4)
Steps (8)
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1Preheat oven to 375°F.
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2Place small skillet over medium-low heat and fry bacon until crisp. Remove from pan with slotted spoon and drain on paper towels. Set aside.
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3Add 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.
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4Remove from heat and add chives, reserving small portion for garnish.
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5Generously butter bottom and sides of ovenproof casserole dish.
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6In large bowl, combine potatoes, buttermilk, 1 cup of Parmesan and dressing mix. Season with salt and freshly ground black pepper.
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7Using hands, place layer of potatoes in casserole dish. Sprinkle with Parmesan and repeat with two more layers. Spoon cabbage mixture on top and spread evenly over potatoes. Top with two more layers of potatoes and Parmesan. 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.
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8Garnish with fresh chives.
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(21 people made this)
Notes
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