Pommes de Terre à l’Angoumois

Name: Pommes de Terre à l’Angoumois (Potato-Cabbage Casserole)
Cuisine: French
Ingredients: 1 clove garlic, crushed; Chicken stock; Grated Gruyère cheese; Salt; Freshly ground pepper; 3 slices lean bacon, diced and fried; 4 red potatoes; ½ head green cabbage, shredded; Butter

Potato-Cabbage Casserole

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

½ head green cabbage, shredded
Butter
3 slices lean bacon, diced and fried

Europe
France
Berry
Poitou
Stew
Mediterranean
Gluten-free

Method

Sauté cabbage in butter for a few minutes. Keep the cabbage crisp. Put cabbage into a buttered 8 × 6 × 2-inch baking dish. Fry bacon crisp.
Peel potatoes. Cut into ⅛-inch slices. Put a layer of potatoes over the cabbage. Sprinkle with pepper. Add a bit of salt, providing the stock is not salted. Sprinkle potatoes with bacon bits. (Just one layer of potatoes.)