Potato, Cabbage & Cabot Cheddar Casserole – Cabot Creamery

Name: Potato, Cabbage & Cabot Cheddar Casserole – Cabot Creamery
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.

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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)