Idaho Potato, Napa Cabbage, Apple Wood Bacon, Mushroom and Leek Casserole

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

Source:

Source: Idaho Potato Commission

Recipe courtesy of Chef Tim Creehan, Destin, FL

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Yield: 6 servings

Ingredients & Directions

3
2 cups
3 cups
½ cup
2 cups
1 tsp.
½ stick

Medium Idaho® potatoes, peeled, washed and very thinly sliced
Leek, julienned
Napa cabbage, julienned
Apple wood bacon, diced small
Sauteed assorted sliced mushrooms
Garlic, chopped
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 Napa 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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