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Idaho® Potato-Cabbage Casserole
Recipe courtesy of Pippa Calland, Chef, Reginald's, Buffalo, NY
Yield: 6 servings
Ingredients
- 10-12 Idaho potatoes, cut 1/4" thick slices
- 1/4 to 1/2 Head cabbage, blanched & cut into 1/4" slices
- 2 Tbsp Romano cheese, grated
- 1 cup Vegetable stock
- 2 cups Heavy cream
- 2 Tbsp Caraway seeds
- Salt, pepper, minced garlic to taste
Directions
- Layer potatoes and cabbage in hotel pan and sprinkle with cheese. Heat stock and heavy cream together with caraway seeds, salt, pepper and garlic.
- When boiling, pour over potato mixture. Place in preheated 350° oven and cover with foil. Cook about an hour.
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