Ingredients:

1 head cabbage, shredded
6 slices bacon
2 Tbsp butter
4 garlic cloves finely chopped
1/2 bunch chives, approx 1/4 cup
2 lbs baking potatoes, unpeeled and thinly sliced
2 1/2 heavy cream
2 cups grated parmesan

Procedure:

Preheat over to 375

Slice into small strips and cook bacon until crisp.  Remove and 1 Tbsp
butter to bacon pan add 1/2 the garlic and then cabbage until wilted.  Add
bacon and season with salt and pepper to taste.  Remove from heat and add
most of chives except small amount for garnish.

Butter sides and bottom of overnproof casserole.  In large bowl, combine
potatoes, 1 1/2 cups cream, 1 cup of parm, and remaining garlic.  Salt &
pepper.  Place layer of potatoes in casserole, sprinkle with parm and repeat
with 2 more layers of potatoes.  Spoon cabbage mixture on top of potatoes.
Top it off with 2 more layers of potato and parm.  Pur the remaining 1 cup
cream over disk.  Sprinkle with remaining parm.

Cover dish with alum foil.  Bake 1 hr.  remove foil and bake for 30 mins
until golden brown.  Leave it set for 10 minutes before serving.  Garnish
with remaining chives.