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A Few of My Favorite Things Casserole

Author: Gwen Adams

A Few of My Favorite Things Casserole Recipe

Garlic- and rosemary-infused potatoes crown this flavorful dish, giving new meaning to "meat and potatoes" for dinner. Vivian Howard, of Chef & the Farmer in North Carolina, shared this hearty and comforting dish with us.

At a glance

Prep
Bake
Yield
12 servings
Nutrition information

Ingredients

Choose your measure:

Topping

  • 2 unpeeled cloves garlic, smashed
  • 3 large russet potatoes, diced in 1/2" cubes
  • 1 teaspoon salt, divided
  • 2 sprigs rosemary
  • 2 whole garlic cloves, peeled
  • about 3 cups olive oil

Filling

  • 2 pounds chuck steak, cut in 1/2" pieces
  • 2 teaspoons salt, divided
  • 1 teaspoon ground black pepper, divided
  • 3 tablespoons olive oil, divided
  • 3 cups sliced leeks, white and light green parts only
  • 4 peeled garlic cloves, sliced
  • 4 cups chicken stock or broth
  • 1 small head cabbage, cut into small pieces
  • 3 cups grated mild white American cheese

Instructions

  1. To make the topping: Set the oven rack in the center and preheat the oven to 225°F.
  2. Combine the smashed garlic cloves with the potatoes, 1/2 teaspoon salt, rosemary, and whole garlic cloves in a deep, oven-proof dish, and pour in olive oil to cover.
  3. Bake for 1 1/2 hours, then remove from the oven and let potatoes cool to room temperature in the oil. Discard the garlic cloves and rosemary sprigs. Use a slotted spoon to remove the cooled potatoes from the oil; reserve the oil.
  4. To make the filling: Season the steak cubes with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon of the oil in a large, heavy skillet until almost smoking, and brown the steak in a single layer, in batches. Once all the steak is nicely browned, set it aside.
  5. Heat the remaining oil in a large Dutch oven. Add the leeks, garlic, and 1/2 teaspoon salt and sweat (cook slowly) for 5 minutes. Add the steak and chicken stock. Cook, uncovered, stirring occasionally, over medium-low heat for 30 minutes, or until most of the liquid has evaporated.
  6. Add the cabbage, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, covered, for another 10 minutes, or until the cabbage is soft but not completely wilted. Stir in the cheese, making sure it melts completely.
  7. To serve: Transfer the filling to a casserole serving dish and keep it warm while you heat the reserved olive oil to 350°F in a 2-quart saucepan. Drop the cooked potatoes into the oil and fry until golden brown, about 3 minutes. Drain on paper towels and season with the remaining 1/2 teaspoon salt before spooning over the top of the casserole just before serving.
  8. Refrigerate any leftovers for several days; freeze, well wrapped, for longer storage.

Nutrition Information

  • Serving Size 322g
  • Servings Per Batch 12 servings
Amount Per Serving:
  • Calories 320
  • Calories from Fat 144
  • Total Fat 16g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 46mg
  • Sodium 1429mg
  • Total Carbohydrate 20g
  • Dietary Fiber 3g
  • Sugars 7g
  • Protein 26g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.