3 russet potatoes, peeled and diced into 2-inch cubes
1 pound bacon, diced
1 onion, thinly sliced
One 2-pound green cabbage, cored and thinly sliced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream
4 ounces shredded cheese (Koldamer, Swiss, Emmental or Gouda)
Preheat the oven to 350 F.
Bring a pot of salted water to a boil. Add the potatoes and cook until just slightly tender, about 5 minutes. Drain and set aside.
Cook the bacon in a wide Dutch oven or flameproof casserole dish over medium-high heat until crispy. Remove the bacon, leaving the fat behind.
Add the onion and cook, stirring occasionally, until slightly browned and tender. Add the cabbage and cook until wilted and soft, about 20 minutes.
Add the garlic, salt, pepper, reserved potatoes and reserved bacon to the pan. Toss to combine. Drizzle with the cream and sprinkle with cheese, then place in the oven. Bake 30-40 minutes, or until the potatoes are tender and the cheese is melted and slightly browned.