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 tablespoons romano cheese, grated
  • 1 cup vegetable stock
  • 2 cups heavy cream
  • 2 tablespoons caraway seeds
  • Salt, pepper, minced garlic to taste


  1. Layer potatoes and cabbage in hotel pan and sprinkle with cheese.
  2. Heat stock and heavy cream together with caraway seeds, salt, pepper and garlic.
  3. When boiling, pour over potato mixture.
  4. Place in preheated 350° oven and cover with foil. Cook about an hour.
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Yield: 6 servings

Pippa Calland
Buffalo, NY

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