Ingredients

The following ingredients have 4 Servings
  • 2 lbs baking or golden potatoes (washed, unpeeled, sliced thinly)
  • 8 slices of bacon (chopped into 1/2" pieces)
  • 1 head savoy cabbage
  • 1/4 cup finely chopped fresh chives
  • 2 cups grated Parmesan cheese
  • 1 pkt Hidden Valley Original Ranch Salad Dressing and Seasoning Mix
  • 2.5 cups buttermilk
  • salt and pepper (to taste)

Instruction

  • Preheat oven to 375 degrees F.
  • Grease a 13" x 9" casserole dish. Set aside.
  • In a large mixing bowl, combine thin slices of potatoes, buttermilk, 1 cup of Parmesan cheese and 1 packet of Hidden Valley Ranch seasoning mix. Toss to coat. Set aside.
  • In a large skillet, cook bacon to crispy. Remove onto a paper towel lined plate.
  • To bacon grease, add shredded cabbage and cook until wilted. Remove from heat, add salt and pepper and 3/4 of the bacon and 3/4 of chopped chives. Reserve the rest for garnish.Toss everything together.
  • Arrange one layer of potato slices in the prepared casserole dish. Sprinkle with Parmesan cheese. Repeat one more layer.
  • Arrange cabbage and bacon layer over potatoes. Top with two more layers of potato slices. Add about 1/2 of the buttermilk mixture, enough to slightly cover the last potato layer. Top with Parmesan cheese.
  • Cover dish with aluminum foil and bake for 1 hour.
  • Remove the foil and bake 30 more minutes.
  • Let casserole cool for 15 minutes before serving.
  • Garnish with remaining bacon and chives and serve.