This rustic Potato-Cabbage Casserole is a comforting, family-friendly meal that balances earthy vegetables with savory depth. Thinly sliced unpeeled potatoes are layered with finely shredded cabbage, crisp bacon, and sharp Swiss cheese, all bound together by a creamy, aromatic sauce made from beer, milk, and fresh thyme. The dish offers a wonderful textural contrast between the soft, tender vegetables and the crunchy bacon bits. It’s an ideal choice for cozy weeknight dinners or potluck gatherings where hearty, satisfying food is appreciated. Simple to assemble yet impressive in flavor, this casserole brings a warm, home-style essence to your table, making it a reliable favorite for cooler evenings.
Potato-Cabbage Casserole
Description
This rustic Potato-Cabbage Casserole is a comforting, family-friendly meal that balances earthy vegetables with savory depth. Thinly sliced unpeeled potatoes are layered with finely shredded cabbage, crisp bacon, and sharp Swiss cheese, all bound together by a creamy, aromatic sauce made from beer, milk, and fresh thyme. The dish offers a wonderful textural contrast between the soft, tender vegetables and the crunchy bacon bits. It&# 226;ÂÂs an ideal choice for cozy weeknight dinners or potluck gatherings where hearty, satisfying food is appreciated. Simple to assemble yet impressive in flavor, this casserole brings a warm, home-style essence to your table, making it a reliable favorite for cooler evenings.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC).
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Place the unpeeled potatoes in a pot, cover with 1 inch of boiling water, and steam for 30 to 40 minutes until tender.
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Drain the potatoes and slice them into 1/2-inch thick rounds; set aside.
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In a large skillet, cook the bacon strips until crisp, then remove and set aside on paper towels.
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Pour off all but 2 tablespoons of the bacon fat from the skillet.
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Sauté the sliced onion in the remaining bacon fat until golden brown.
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Stir in the flour, dried thyme, and salt, cooking for one minute.
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Gradually whisk in the beer and milk, stirring constantly over low heat until the sauce boils and thickens.
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In a 3-quart casserole dish, layer half of the shredded cabbage.
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Top with half of the sliced potatoes, bacon, cheese, and sauce.
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Repeat the layers with the remaining cabbage, potatoes, bacon, cheese, and sauce.
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Cover the dish and bake for 30 minutes.
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Uncover and bake for an additional 15 minutes, or until the cabbage is tender and the top is lightly browned.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 131.1kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 10.2mg1%
- Total Carbohydrate 28.9g10%
- Dietary Fiber 3.7g15%
- Sugars 1.4g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the casserole to cool completely before storing. Cover tightly and refrigerate for up to 3 days. Reheat in the oven at 350ðF until warmed through.
Substitutions: For a vegetarian version, omit the bacon and use vegetable broth instead of bacon fat. You can substitute the Swiss cheese with Gruyère or Havarti for a different flavor profile.
Tips: Ensure the potatoes are fully tender before slicing to ensure even cooking in the casserole. If the sauce is too thick, add a splash more milk or beer.
Variations: Add chopped mushrooms or carrots to the cabbage layer for extra nutrition and texture.
