A Few of My Favorite Things Casserole
Ingredients
- 2 unpeeled garlic cloves smashed
- 3 russet potatoes diced in 1/2“ cubes
- 1 teaspoon table salt divided
- 2 sprigs rosemary
- 2 garlic cloves peeled
- 3 cups (595g) olive oil
- 2 pounds steak cut in 1/2“ pieces (chuck steak preferred)
- 2 teaspoons table salt divided
- 1 teaspoon black pepper divided
- 3 tablespoons (35g) olive oil divided
- 3 cups (184g) sliced leeks white and light green parts only
- 4 garlic cloves peeled and sliced
- 4 cups (907g) chicken stock
- 1 small cabbage cut into small pieces
- 3 cups (340g) grated mild white American cheese
Instructions
- To make the topping: Set the oven rack in the center and preheat the oven to 225°F., 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., 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., 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., 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., 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., 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., Refrigerate any leftovers for several days; freeze, well wrapped, for longer storage.
