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1
Preheat oven to 350u00b0F.
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2
Finely shred cabbage and cut bacon into 1/2-inch chunks.
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3
Place a small skillet over medium-low heat and fry bacon until crispy.
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4
Remove from pan with slotted spoon and drain on paper towels.
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5
Set aside.
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6
Add 1 tablespoon butter to bacon fat in frying pan.
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7
When it has melted, add 1/2 the garlic and let soften.
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8
Add cabbage and coat it with the butter, let it wilt.
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9
Add the bacon and season with salt and pepper.
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10
Remove from heat and add most of the chives, leaving some for garnish.
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11
Generously butter the bottom and sides of an ovenproof casserole dish (13 x 9).
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12
In a large bowl, combine the potatoes, 1 1/2 cups cream, 1 cup parmesan and remaining garlic.
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13
Season with salt and pepper.
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14
Using your hands, place a layer of potatoes in the greased casserole dish.
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15
Sprinkle with parmesan and repeat with 2 more layers of potatoes.
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16
Spoon the cabbage mixture on top and spread it out evenly over the potatoes.
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17
Top it off with 2 more layers of potato and parmesan.
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18
Pour the remaining 1 cup cream over the dish.
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19
Sprinkle with remaining parmesan.
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20
Cover dish with foil and bake for 1 hour, then bake uncovered for another 30 minutes or until golden brown.
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21
Let sit for 10 minutes and garnish with remaining fresh chives before serving.
