Organic potatoes make casserole season even easier

For me, it is casserole time. I love the idea of slow-baking a hearty casserole to warm my kitchen and me when winter weather is downright nasty, as it has been.

Since I had a head of cabbage, several potatoes, and a package of organic bacon just waiting to be used, I began searching for casseroles incorporating those ingredients. I found a lot, especially if I wanted to include cheese. My block of 5-year-old aged cheddar cheese told me it wanted to join the other ingredients.

Many of the recipes I found peeled the potatoes before cooking them. Whenever possible, I use unpeeled potatoes, believing the peels add nutritional value. Grandmother Mauer also felt the same way about not peeling carrots, too.

I went with organic potatoes so I didn’t have to peel them, and for a good reason. Conventional potatoes are treated with sprout-inhibiting chemicals like chlorpropham (CIPC) or maleic hydrazide (MH) to increase their shelf life by keeping them from sprouting.

Those chemicals cannot be completely washed off. That’s why organic potatoes tend to sprout quickly when stored, even when held in a cool, dark place. For me, that simply means I limit how many potatoes I buy and use them soon after purchasing.

Yes, using unpeeled, organic potatoes increased the cost, but reduced preparation time. Seemed like a fair trade to me.

Since I also use bacon fat to cook with, I chose organic, uncured bacon, then save and refrigerate that fat to add flavor.

As with most casseroles, it’s a matter of preparing the separate ingredients and then assembling everything and finally baking it. That’s true with this casserole as well; it’s well worth the time.

Although it was a little messy, I used some of the cooled-down bacon fat to coat the casserole baking dish.

After a few minutes of my casserole’s oven time, my kitchen filled with a mouth-watering aroma, and I eagerly waited for it to be done.

It turned out great. Casseroles almost make winter weather worth it.

• Don Mauer welcomes questions, comments and recipe makeover requests. Write to him at 1leanwizard@gmail.com.

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Cabbage, Potato, and Bacon Casserole

3 medium organic russet potatoes* (about 1½ pounds), well washed and cut into ½-inch cubes

Kosher salt and freshly ground black pepper

1 package (8 ounces) organic, uncured bacon, diced

1 medium-size head (about 2 pounds) green cabbage, halved, quartered, cored, and sliced into ribbons

1 large onion (about 5 ounces), peeled, ends trimmed, and chopped (about 1½ cups)

2 large garlic cloves, peeled and minced

2 tablespoons apple cider vinegar

Kosher salt and ground black pepper

¼ cup chopped fresh parsley leaves

½ cup half-and-half

1 cup grated aged sharp cheddar cheese

Add potatoes to a 5- or 6-quart saucepan, cover with water, add and stir in 2 teaspoons kosher salt, set over high heat and bring to a boil. Reduce heat to a simmer and cook potatoes about 7 to 8 minutes, until firm tender (test by piercing with a sharp knife). Drain potatoes and set aside.

While potatoes are cooking, place the oven rack in the center position and begin heating the oven to 375°F.

Lightly oil the bottom and sides of a 9-inch-by-13-inch baking dish. Set aside.

Add bacon to a heavy-bottomed pot and place it over medium heat. Cook, stirring, until bacon is golden and slightly crisp, about 7 or 8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Set aside.

Drain all but 3 tablespoons of the bacon fat, return the pan to medium-high heat, and add cabbage, onions, and garlic. Cook, stirring occasionally, and scraping up any browned bits on the pan’s bottom, until the cabbage wilts and begins to brown, about 15 minutes.

Add vinegar and stir to deglaze the pan. Add potatoes and stir to combine. Season with 1½ teaspoons Kosher salt and ½ teaspoon black pepper, and then add reserved bacon, parsley, and half-and-half, stirring to combine.

Transfer cabbage mixture to prepared 13-by-9-inch baking dish and press firmly into dish. Distribute cheese evenly over the top and then cover with aluminum foil. Bake for 20 minutes, then remove foil and bake until casserole bubbles around the edge, and cheese has browned, about 20 minutes. Carefully remove from oven and let rest for 10 minutes. Makes 6 servings.

*Note: If using conventional, non-organic potatoes, peel before using.

Nutrition values per serving: 359 calories (52% from fat), 20.8 g fat (9.4 g saturated fat), 33 g carbohydrates (net carbs), 7.4 g sugars, 7 g fiber, 14 g protein, 47 mg cholesterol, 700 mg sodium. SaltSense: Omitting the Kosher salt reduces sodium per serving to 420 milligrams.

— Don Mauer