Idaho® Potato Nappa Cabbage, Apple Wood Bacon, Mushroom and Leek Casserole
Beach Walk Restaurant
Crystal Beach, Destin, FL
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
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.