Bacon-And-Potato Pie Recipe From Our Test Kitchen

Ingredients

• 4 medium russet potatoes
• ¾ pound thick-cut bacon (about 6 slices), cut into ½-inch pieces 
• ½ cup finely chopped shallot
• 2½ cups chopped green cabbage
• ½ teaspoon sugar
• 1½ teaspoons salt, plus more to taste
• 2 cups shredded extra-sharp white cheddar cheese
• 1 cup sour cream
• Freshly ground black pepper

Directions

1. Bake the potatoes in the oven or microwave until cooked through. Cover and refrigerate until completely cooled. When cool, grate the potatoes on the large holes of a grater, discarding any large pieces of skin. Set the grated potatoes aside.
2. In a large skillet over medium-high heat, add the bacon and cook until browned and crisp, about 10 minutes. Transfer the bacon pieces to a paper-towel-lined plate and set aside.
3. Drain all but 2 tablespoons of the bacon fat into a small bowl and reserve; return the pan to medium-high heat. Add the shallot and cook until soft, about 1 minute. Add the cabbage, sprinkle with the sugar and salt and toss to coat. Lower the heat to medium and cook the cabbage, stirring occasionally, until it's soft and begins to caramelize, about 10 minutes. Remove from the heat and let cool for 10 minutes.
4. Preheat the oven to 400º. Brush a 9-inch springform pan with some of the reserved bacon fat and set aside. In a large mixing bowl, combine the grated potatoes, cooked cabbage, bacon, shredded cheese and sour cream and gently fold to combine. Season generously with salt and pepper. Spoon the mixture into the prepared pan and lightly brush the top of the pie with some more of the reserved bacon fat.
5. Cover the pie with foil and bake in the oven for 30 minutes. Remove the foil and continue cooking for another 15 minutes or until the top is well browned. Use a knife to loosen thesides of the pie from the springform ring and remove. Cut the pie into wedges and serve.