Potato, Cabbage & Cabot Cheddar Casserole

Name: Potato, Cabbage & Cabot Cheddar Casserole
Yield: 8
Cuisine: Mexican
Ingredients: 5 cups peeled and thinly sliced russet (baking) potatoes (about 2 pounds); 3 tablespoons Cabot Salted Butter; 6 cups thinly sliced Savoy cabbage (about 1 small head); ½ teaspoon dried thyme leaves; ½ teaspoon salt; ¼ teaspoon ground black pepper; 8 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about 2 cups)

Servings

8

Ingredients

5 cups peeled and thinly sliced russet (baking) potatoes (about 2 pounds)
3 tablespoons Cabot Salted Butter
6 cups thinly sliced Savoy cabbage (about 1 small head)
½ teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about 2 cups)

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Directions

BRING large saucepan of water to boil. Add potatoes and cook for 5 minutes. Drain in colander and set aside.
MELT butter in large skillet over medium heat. Add cabbage, thyme, salt and pepper. Cover and cook, stirring often, until cabbage is wilted, about 5 minutes.
PREHEAT oven to 400°F. Coat 8-by-8-inch or similar baking dish with nonstick cooking spray. Arrange one third of potatoes over bottom of dish. Scatter one third of cheese over potatoes. Top with half of cabbage.
ADD another third of potatoes and another third of cheese. Top with remaining cabbage.
ARRANGE remaining potatoes on top. Set remaining cheese aside. Cover baking dish tightly with foil.
BAKE for 45 minutes. Uncover and sprinkle with reserved cheese. Return to oven briefly to melt cheese.