Shirelettes Potatoes Au Gratin With Turkey Bacon And Cabbage Recipes

CABBAGE AND POTATOES WITH TURKEY BACON

Steps:

• Wash all vegetables. Heat 1.5 tablespoons of olive oil in a skillet on medium heat. Fry your bacon in the skillet until cripsy. While your bacon is frying, cut, peel, and cube your potatoes. (You may leave the skin on them if you prefer.) This doesn't have to be perfect but the cubes must be close to the same size for even cooking. Once the bacon is cooked, set aside. Reduce your heat to the notch right below medium (so like between medium and medium-low). Immediately add the potatoes to the hot skillet.
• While the potatoes are frying, cut your onion into thin-to-medium slices. Again, this doesn't have to be perfect. Turn your potatoes, they should be a nice golden brown. Once your potatoes are cooked through, add your onion. Turn potatoes and onion so that the onion is on the bottom of the skillet getting most of the heat. You may use the additional oil or oil spray at this time if your food is sticking to the skillet. Thinly slice the cabbage while the onions are cooking. Add the cabbage to the top of the potato and onion mixture. Crumble the bacon over the cabbage. This will give it that smoked flavor. If you are using the sugar, sprinkle it over the cabbage mixture at this time. Also add the pepper and garlic powder. The steam and heat created will rehydrate the bacon so it will not end up crunchy.
• Reduce the heat on your skillet to medium-low so as not to burn the potatoes or the onion. The heat will begin to cook the cabbage. Let that cook for 5 minutes. Turn the cabbage so that it is now on the bottom of the skillet getting most of the heat and the potato mixture is on the top. Essentially you are surrounding the raw cabbage in a cocoon of heat. Let this cook for about 8-10 minutes. You may lengthen this time if you like your cabbage softer or shorten this time if you like your cabbage a little crunchy. During this time, turn the mixture once or twice. You don't want to turn it too much because your potatoes will begin to fall apart. Season with sea salt to taste. Enjoy!
• Optional: Pair with green beans, peppers or other vegetables for a complete meal or use as a side dish.

CABBAGE AND POTATO GRATIN

Steps:

• Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
• Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
• Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
• In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.
• Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.

GRILLED SWEET POTATOES WITH SCALLIONS

Steps:

• Heat grill to medium. Peel sweet potatoes, and cut lengthwise into 1/2-inch-thick slices. Toss potatoes in a large bowl with oil, thyme, and cayenne pepper; season with salt and black pepper.
• Grill potatoes, turning frequently, until tender when pierced with the tip of a paring knife, 20 to 30 minutes.
• Return grilled potatoes to bowl; add butter, and break potatoes into large pieces with the side of a spoon. Toss in scallions, and serve.

SHIRELETTE'S POTATOES AU GRATIN WITH TURKEY BACON AND CABBAGE

Steps:

• Cut turkey bacon into small chunks and cook until crispy. Remove bacon with a fork or slotted spoon, and drain onto a paper towel. Save the drippings in pan.
• Finely chop garlic cloves and add to the turkey bacon drippings. On medium heat, slowly saute with 1 Tbsp. of butter. Do not burn.
• Finely slice Savoy cabbage and saute in same pan until wilted. Add the turkey bacon and stir until all ingredients are combined. Remove from heat and add green onions. Cover pan and set aside.
• In a large bowl, add 1 1/2 cups heavy whipping cream, 1 cup of Kraft grated parmesan cheese, salt and pepper. Mix well. Set aside.
• Scrub baking potatoes until clean. Thinly slice potatoes and add them to the whipping cream mixture, making sure that all of the potatoes are coated.
• Generously butter a gratin dish. Add one layer of the potatoes, sprinkle with Kraft grated parmesan cheese. Add a second layer. Spread cabbage and turkey bacon mixture evenly over the potato slices. Add two more layers of potatoes and cheese.
• Pour the remaining 1 cup of heavy whipping cream over the potato mixture. Add the rest of the Kraft parmesan cheese and dot with butter.
• Cover the dish in aluminum foil, and bake in a pre-heated oven at 375 degrees for one hour. Remove foil and bake for another 30 minutes. Let stand for 30 minutes or until cooled.