Polish Potato & Cabbage Casserole
May 23, 2023 21:30:26 GMT -5
Post by Honoria on May 23, 2023 21:30:26 GMT -5
Polish Potato & Cabbage Casserole
PREP TIME
15minutes mins
COOK TIME
1hour hr 45minutes mins
TOTAL TIME
2hours hrs
COURSE
Side Dishes - Potatoes
SERVINGS
8
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INGREDIENTS
▢Cooking spray
▢2 pounds baby Yukon Gold potatoes - scrubbed and sliced ¼-inch thick
▢Salt
▢8 slices bacon - cooked and crumbled
▢4 tablespoons butter - divided
▢1 medium onion - chopped
▢½ head green cabbage - inner core removed and thinly sliced
▢2 tablespoons all-purpose flour
▢2 cups whole milk - --OR-- 1 cup 2% milk and 1 cup half-and-half
▢2 cups shredded Cheddar cheese - mild, medium or sharp
▢1 cup sour cream
▢1 teaspoon dry mustard
▢Freshly ground black pepper - to taste
▢½ cup crumbled french-fried onions
▢Chopped fresh chives - for garnish
INSTRUCTIONS
Preheat oven to 375 degrees. Spray a 13 x 9-inch baking pan with cooking spray and set aside.
Place the sliced potatoes in a large saucepan and fill to cover with water. Add 1 tablespoon salt. Bring to a boil and cook 5-7 minutes or until you can easily pierce the potatoes with a knife, being careful to not overcook. Drain in a colander and rinse with cold water to cool.
Meanwhile, place the bacon in a large saute pan and cook 5-7 minutes over medium-high heat until crisp.
Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings and discard any dark, overcooked bits.
Add 2 tablespoons butter to the bacon drippings and add the onion. Cook over medium heat until beginning to soften, approximately 4-5 minutes.
Add the cabbage and continue cooking another 4-5 minutes or until cabbage is softened. Remove from the heat.
In the large saucepan you cooked the potatoes in, melt the remaining 2 tablespoons butter over medium heat.
Add the flour and cook 1-2 minutes. Slowly add the milk or milk and half-and-half, whisking constantly. Bring to a simmer and cook 3-5 minutes or until thickened. (It won't be terribly thick--the cheese will thicken it some more.)
Add the cheese and whisk constantly until the cheese is melted. Remove from the heat. Stir in the dry mustard and sour cream. Add to the pan the cabbage is in and stir to combine. Add salt and black pepper to taste along with the bacon.
Begin layering as follows:--⅓ of the cabbage mixture--Half the potatoes--⅓ of the cabbage mixture--Remaining potatoes--Remaining cabbage
Top with crumbled french-fried onions.
Cover with aluminum foil and bake 40-45 minutes. Remove the foil and continue baking until bubbling and heated through approximately another 15 minutes.
Garnish with chopped fresh chives.
NOTES
MAKE AHEAD: Casserole can be made ahead to the point of the last layer of cabbage. Cover and refrigerate. To bake when needed, top with crumbled french-fried onions. Let stand at room temperature for 30 minutes or add 15 minutes to the baking time if cold from the refrigerator.
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PREP TIME
15minutes mins
COOK TIME
1hour hr 45minutes mins
TOTAL TIME
2hours hrs
COURSE
Side Dishes - Potatoes
SERVINGS
8
\
INGREDIENTS
▢Cooking spray
▢2 pounds baby Yukon Gold potatoes - scrubbed and sliced ¼-inch thick
▢Salt
▢8 slices bacon - cooked and crumbled
▢4 tablespoons butter - divided
▢1 medium onion - chopped
▢½ head green cabbage - inner core removed and thinly sliced
▢2 tablespoons all-purpose flour
▢2 cups whole milk - --OR-- 1 cup 2% milk and 1 cup half-and-half
▢2 cups shredded Cheddar cheese - mild, medium or sharp
▢1 cup sour cream
▢1 teaspoon dry mustard
▢Freshly ground black pepper - to taste
▢½ cup crumbled french-fried onions
▢Chopped fresh chives - for garnish
INSTRUCTIONS
Preheat oven to 375 degrees. Spray a 13 x 9-inch baking pan with cooking spray and set aside.
Place the sliced potatoes in a large saucepan and fill to cover with water. Add 1 tablespoon salt. Bring to a boil and cook 5-7 minutes or until you can easily pierce the potatoes with a knife, being careful to not overcook. Drain in a colander and rinse with cold water to cool.
Meanwhile, place the bacon in a large saute pan and cook 5-7 minutes over medium-high heat until crisp.
Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings and discard any dark, overcooked bits.
Add 2 tablespoons butter to the bacon drippings and add the onion. Cook over medium heat until beginning to soften, approximately 4-5 minutes.
Add the cabbage and continue cooking another 4-5 minutes or until cabbage is softened. Remove from the heat.
In the large saucepan you cooked the potatoes in, melt the remaining 2 tablespoons butter over medium heat.
Add the flour and cook 1-2 minutes. Slowly add the milk or milk and half-and-half, whisking constantly. Bring to a simmer and cook 3-5 minutes or until thickened. (It won't be terribly thick--the cheese will thicken it some more.)
Add the cheese and whisk constantly until the cheese is melted. Remove from the heat. Stir in the dry mustard and sour cream. Add to the pan the cabbage is in and stir to combine. Add salt and black pepper to taste along with the bacon.
Begin layering as follows:--⅓ of the cabbage mixture--Half the potatoes--⅓ of the cabbage mixture--Remaining potatoes--Remaining cabbage
Top with crumbled french-fried onions.
Cover with aluminum foil and bake 40-45 minutes. Remove the foil and continue baking until bubbling and heated through approximately another 15 minutes.
Garnish with chopped fresh chives.
NOTES
MAKE AHEAD: Casserole can be made ahead to the point of the last layer of cabbage. Cover and refrigerate. To bake when needed, top with crumbled french-fried onions. Let stand at room temperature for 30 minutes or add 15 minutes to the baking time if cold from the refrigerator.
link