Idaho® Potato Nappa Cabbage, Apple Wood Bacon, Mushroom and Leek Casserole


  • 3 each medium Idaho potatoes, peeled, washed and very thinly sliced
  • 2 cups leek, julienned
  • 3 cups Napa cabbage, julienned
  • 1/2 cup applewood bacon, diced small
  • 2 cups sauteed assorted sliced mushrooms
  • 1 teaspoon garlic, chopped
  • 1/2 stick of butter, melted
  • Salt to taste
  • Black pepper to taste


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Season this mixture to taste, set aside.
  4. Place this mixture on a 9x12-inch baking pan and layer the potatoes evenly to cover the mixture completely.
  5. Melt the butter and drizzle over the potatoes; season again to taste.
  6. Place in the oven until the potatoes brown well, remove and let cool at room temperature.
  7. With a ring cutter, cut 1-1/2-inch circles, chop the excess; divide equally among half the rings.
  8. 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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Yield: 6 servings

Tim Creehan
Beach Walk Restaurant
Crystal Beach, Destin, FL

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