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IdahoŽ Potato Nappa Cabbage, Apple Wood Bacon, Mushroom and Leek Casserole
Recipe courtesy of Tim Creehan, Beach Walk Restaurant, Crystal Beach, Destin, FL
Yield: 6 servings
Ingredients
- 3 Each medium Idaho potatoes, peeled, washed and very thinly sliced
- 2C Leek, julienned
- 3C Nappa cabbage, julienned
- 1/2C Apple wood bacon, diced small
- 2C Sauteed assorted sliced mushrooms
- 1t Garlic, chopped
- 1/2 Stick of butter, melted
- Salt to taste
- Black pepper to taste
Directions
- Preheat oven to 375 degrees F.
- Heat a large sauté pan and add the bacon, once the fat starts rendering out, add the leeks, garlic and Nappa cabbage. Saute for 3 minutes; add the mushrooms.
- Season this mixture to taste, set aside.
- Place this mixture on a 9x12-inch baking pan and layer the potatoes evenly to cover the mixture completely.
- Melt the butter and drizzle over the potatoes; season again to taste.
- Place in the oven until the potatoes brown well, remove and let cool at room temperature.
- With a ring cutter, cut 1-1/2-inch circles, chop the excess; divide equally among half the rings.
- Place a ring from the uncovered half on top of the covered ones and reheat at 375 degrees F; serve immediately.
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