Potato, Cabbage & Cabot Cheddar Casserole

Name: Potato, Cabbage & Cabot Cheddar Casserole
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)

cabotcreamery.com

Be sure and slice the potatoes and cabbages nice and thin so that everything cooks evenly and the Cabot Cheddar is fully melted.

View full recipe on cabotcreamery.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cabotcreamery.com.

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Ingredients

5 cups peeled and thinly sliced russet (baking) potatoes (about 2 pounds)
3 tablespoons Cabot&nbsp;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&nbsp;Sharp Cheddar&nbsp;or Cabot&nbsp;Extra Sharp Cheddar, grated (about 2 cups)