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Buttermilk Ranch Potato Gratin
Ingredients
| * | 8 slices bacon, cut into 1/2-inch pieces |
| * | 1 head Savoy cabbage, cored, cleaned and finely shredded |
| * | Kosher salt and freshly ground black pepper to taste |
| * | 1/4 cup finely chopped fresh chives |
| * | 1 tablespoon unsalted butter |
| * | 2 pounds baking potatoes, washed, unpeeled and thinly sliced (about 1/8") |
| * | 2 1/2 cups buttermilk |
| * | 2 cups grated Parmesan cheese |
| * | 1-ounce packet Hidden Valley Original Ranch Salad Dressing and Seasoning Mix |
Instructions
| 1 | Preheat oven to 375F degrees. Place small skillet over medium-low heat and fry bacon until crisp. Remove from pan with slotted spoon and drain on paper towels. Set aside. |
| 2 | Add 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. Remove from heat and add chives, reserving small portion for garnish. |
| 3 | Generously butter bottom and sides of ovenproof casserole dish. |
| 4 | In a large bowl, combine potatoes, buttermilk, 1 cup of Parmesan cheese and Hidden Valley Original Ranch Salad Dressing and Seasoning Mix. Season with salt and freshly ground black pepper. |
| 5 | Using hands, place a layer of the potato mixture in casserole dish. Sprinkle with a bit of Parmesan cheese 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. |
| 6 | 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. Garnish with fresh chives. |
Notes
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Bake Time: 1 hour and 40 minutes
Source
Recipe courtesy of Hidden Valley(R) Ranch