Potato gratin with Savoy cabbage

Ingredients:

• 1 head of Savoy cabbage, peeled of outer leaves and core and shredded
• 900 g of peeled and thinly sliced ​​(about 0.3 cm) potatoes
• 1 piece (5 cm) thinly sliced ​​bacon
• 2 tbsp (30 g) butter, plus a little more for greasing the pan
• 4 finely chopped garlic cloves
• 1/2 bunch finely chopped fresh chives (1/4 cup)
• Sea salt and ground black pepper
• 2.5 cups heavy cream
• 2 tbsp. grated parmesan

Preparation:

1. Preheat oven to 190°C.
   
   Thinly shred the cabbage. Cut the bacon into 1 cm pieces. Place a small skillet over medium-low heat and fry the bacon until crisp. Transfer it with a slotted spoon to a paper towel to absorb excess fat.
   
   Add a tablespoon of butter to the pan with the bacon grease. Once melted, add 1/2 a garlic clove and stir quickly with a wooden spoon to soften. Add the cabbage and toss with the butter. Season with salt and ground black pepper. Remove from heat and stir in most of the chives, reserving a few for garnish.
2. Generously grease the bottom and sides of an ovenproof baking dish with butter.
   
   Cut the potatoes just before using to prevent them from browning. In a large bowl, combine the potatoes, 1.5 cups of cream, 1 cup of Parmesan cheese, and the remaining garlic. Season with salt and ground black pepper. Using your hands, spread a layer of potatoes into a casserole dish.
   
   Sprinkle with Parmesan and repeat two more times. Top with the cabbage mixture and spread it evenly. Top with two more layers of potatoes and Parmesan. Drizzle with the remaining 1 cup of cream. Sprinkle with the remaining Parmesan.
   
   Cover the pan with aluminum foil. Bake for 1 hour. Remove the foil and bake for another 30 minutes, until golden brown. Let stand for 10 minutes before serving. Sprinkle with chopped chives.