Pressure Cooker Recipe for Potato Cabbage Casserole
Potato Cabbage Casserole with cheddar and bacon is a hearty homestyle budget-friendly side dish perfect for roasted meat or poultry, or a satisfying vegetarian main when using veggie bacon.
Equipment
- 1 9x13-inch baking dish sprayed with cooking spray
- 1 skillet for sautéing onion and cabbage
Ingredients
Ingredients
- 2 pounds baby Yukon Gold potatoes scrubbed and sliced ¼-inch thick
- to taste Salt to season
- 8 slices bacon cooked and crumbled
- 4 tablespoons butter divided for cooking and topping
- 1 medium onion chopped
- ½ head green cabbage inner core removed and thinly sliced
- 2 tablespoons all-purpose flour to thicken sauce
- 2 cups whole milk or mix of 2% milk and half-and-half
- 2 cups shredded Cheddar cheese mild, medium or sharp
- 1 cup sour cream for creamy tanginess
- 1 teaspoon dry mustard for a little kick
- to taste Freshly ground black pepper
- ½ cup crumbled french-fried onions for topping
- Chopped fresh chives for garnish
Instructions
Instructions
- Start by spraying your 9x13-inch dish with cooking spray so nothing sticks later.
- Layer half your sliced potatoes on the bottom and sprinkle with salt. That keeps them tasty.
- Melt 2 tablespoons butter in a skillet over medium heat, then add your chopped onion. Cook till they’re translucent and smelling sweet.
- Toss in your sliced cabbage and let it cook till it's soft and wilted, about 7 minutes, stirring so it’s all even.
- Sprinkle your flour over the veggies, stir it in, and cook for a couple minutes. It’s the drill for a good sauce.
- Slowly whisk in the milk while stirring. Keep it moving till it thickens, about 3-5 minutes, like a creamy dream.
- Remove from heat and mix in half the cheese and crumbled bacon. Spread this mixture evenly over the potatoes.
- Top with the rest of the potatoes, sprinkle salt again, dot with the remaining butter, and finish with the rest of the cheese. Cover with foil and pop it in a 375F oven for 30 minutes. Then take off the foil and bake 15 more till the top’s golden and the potatoes have that tender pull you want.
Notes
Make ahead: Casserole can be made ahead to the last layer of cabbage. Cover and refrigerate. To bake when needed, top with crumbled french-fried onions. Let stand at room temperature for 30 minutes or add 15 minutes to baking time if cold from refrigerator.
Leftovers can be stored in airtight containers in fridge for 3-4 days or frozen up to 2 months. Reheat gently with a splash of water and garnish with fresh chives.