Go Back
–+ servings
Garlic potato bake with bacon and cabbage in a white ceramic casserole dish, layered thin sliced potatoes baked until tender and topped with melted, lightly browned cheese. Creamy sauce bubbles around the edges with golden, crispy corners, served as a hearty comfort food side dish.

Creamy Garlic Potato Bake with Bacon and Cabbage

Nesting Lane Indulge
Creamy Garlic Potato Bake with Bacon and Cabbage is a rich, comforting casserole loaded with layers of tender potatoes, crispy bacon, and cream.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

small skillet
Slotted Spoon
Paper Towels
Casserole Dish
Large Mixing Bowl
Aluminum Foil

Ingredients
  

  • 1 head savory cabbage cored, cleaned, and shredded
  • 1 piece (2-inch) slab bacon thinly sliced
  • 2 tablespoon unsalted butter plus more for greasing dish
  • 4 cloves garlic finely chopped
  • ¼ cup fresh chives finely chopped
  • sea salt to taste
  • fresh ground black pepper to taste
  • 2 pounds baking potatoes unpeeled and thinly sliced (about ⅛-inch)
  • 2½ cups heavy cream
  • 2 cups grated Parmesan cheese

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Shred the cabbage into thin pieces.
  • Cut the bacon into ½-inch chunks.
  • Place a small skillet over medium-low heat and cook the bacon until crisp.
  • Remove the bacon from the pan with a slotted spoon and place on paper towels to drain, then set aside.
  • Add 1 tablespoon butter to the bacon fat in the skillet.
  • When the butter melts, add half of the garlic and stir with a wooden spoon to soften.
  • Add the cabbage and coat it with the butter mixture. Cook the cabbage slowly until it wilts.
  • Add the bacon to the cabbage and mix. Season with salt and black pepper.
  • Remove the skillet from heat and add most of the chives, saving a little for garnish.
  • Spread butter on the bottom and sides of a casserole dish.
  • In a large bowl, combine the potatoes, 1½ cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and black pepper.
  • Place a layer of potatoes in the casserole dish. Sprinkle Parmesan over the potatoes.
  • Add 2 more layers of potatoes and Parmesan.
  • Spoon the cabbage mixture on top and spread it evenly over the potatoes.
  • Add 2 more layers of potatoes and Parmesan on top of the cabbage.
  • Pour the remaining 1 cup of cream over the dish. Sprinkle the remaining Parmesan on top.
  • Cover the dish with aluminum foil. Bake for 1 hour.
  • Remove the foil and bake for 30 minutes until golden brown.
  • Let the dish rest for 10 minutes before serving. Garnish with fresh chives.

Notes

Tips and Tricks

Slice Potatoes Evenly - Use a mandoline or sharp knife to slice the potatoes to about ⅛-inch thick. Even slices help the potatoes cook at the same rate.
Don't Skip the Resting Time - Let the casserole sit for 10 minutes after baking. This helps the layers set and makes serving easier.
Save Some Bacon Fat - The bacon fat adds flavor to the cabbage. Don't drain it all before adding the butter and garlic.
Layer Carefully - Press down gently on each potato layer to help them stick together. This creates a more cohesive casserole.
Check for Doneness - Insert a knife into the center of the casserole. If it slides through the potatoes easily, the dish is ready.
Adjust Seasoning - Taste the cabbage mixture before adding it to the casserole. Add more salt or pepper if needed.

Storing and Reheating

Store in Refrigerator - Place leftovers in an airtight container and refrigerate for up to 4 days.
Reheat in Oven - Cover the casserole dish with foil and bake at 350 degrees F for 20 to 25 minutes until warmed through.
Reheat Individual Servings - Place a portion in a microwave-safe dish and heat on medium power for 2 to 3 minutes, stirring halfway through.
Freeze for Later - Wrap the cooled casserole tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutrition

Calories: 675kcalCarbohydrates: 44gProtein: 19gFat: 49gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 151mgSodium: 662mgPotassium: 1145mgFiber: 7gSugar: 7gVitamin A: 3437IUVitamin C: 57mgCalcium: 439mgIron: 2mg
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!