Ingredients
Instructions
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1.
Place potatoes into a large pot and cover with water. Cook covered for 12 minutes. Drain and set aside to cool. The potatoes should be al-dente because they continue cooking while they are baking.
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2.
Once the potatoes are cool enough to handle, using the large blade on a cheese grater, grate the potatoes and generously season with salt and pepper. Set aside. I did not peel the potatoes but peel them before grating if you prefer peeled
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3.
Meanwhile, using an oven-proof skillet, cook bacon until crisp, about 4 minutes. Transfer to a plate with a slotted spoon
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4.
Add onions, cabbage, garlic, thyme, nutmeg and season with salt and pepper to the same skillet with the bacon fat. Cook over medium-high heat for 5 minutes, stirring often. Add 1/2 cup of water, cover and simmer for 10 minutes. Transfer to a bowl and set aside.
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5.
Melt 1 tablespoon of butter in the same skillet. Add 1/3 of grated potatoes to the bottom of the skillet, sprinkle with half the cabbage mixture, and then 1/3 of the bacon. Add another 1/3 of potatoes layer, remaining cabbage mixture and 1/3 of bacon. Finish with a final layer of potatoes
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6.
Heat the milk with the remaining butter until the butter has melted. Pour the hot milk evenly over the potatoes and bake in a preheated oven at 400 F for 15 minutes.
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7.
After 15 minutes of baking, sprinkle the potatoes with cheese and top with remaining bacon. Continue baking until the cheese has melted, about 10 minutes. Rest for 10 minutes before serving. Garnish with fresh parsley.
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