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Yield: 6 servings
Idaho Potato Cabbage Casserole
• 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
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.
Idaho Potato Commission: www.idahopotato.com
Chef Pippa Calland, Reginald's, Buffalo, NY
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