Bacon Potato Cabbage Gratin

11 Let the evildoer still do evil, and the filthy still be filthy, and the righteous still do right, and the holy still be holy."

12 "Behold, I am coming soon, bringing my recompense with me, to repay each one for what he has done.

13 I am the Alpha and the Omega, the first and the last, the beginning and the end." - Revelation 22:11-13

4 c Cabbage, blanched in salted water for 5 minutes

2 c water

2 T chicken base seasoning 

4 Yukon Gold Potatoes, microwave 2-1/2minutes on each side, slice, cool and peel, salt and pepper

1 Onion, chopped

1 Leek, chopped

1 T roasted garlic, mashed

4 sliced crisp Bacon, chopped, reserve grease

1 t Bacon grease 

1 t Clarified butter

Salt, pepper, to taste

Fresh herb blend, thyme, sweet basil, oregano

1/4 c Heavy Cream

1 c Havarti cheese

1/2 c Parmesan cheese, lightly coat top of gratin 

Baking instructions:

Preheat oven to 325 degrees.

Bake uncovered for 45 minutes.

Prep instructions:

Make stock out of water and base.

Blanche cabbage in chicken stock.

Drain cabbage.

Sauté bacon until crispy.

Set aside.

Reserve grease.

Add clarified butter.

Use grease to sauté onions, garlic and leeks.

Add seasonings to onion mixture.

In the pot where the cabbage was cooked, add potatoes, onion mixture, chopped bacon and heavy cream.

Stir around until just combined.

Place all of the well drained cabbage in casserole pan.

Layer half of the potato mixture to casserole pan. 

Add 1/2 of the Havarti cheese.

Repeat layer and lightly cover top with Parmesan. 

Bake.

Optional garnish sour cream or cottage cheese.