Cabbage potato with cheddar cheese is one of those recipes that proves simple ingredients can still make an incredibly satisfying meal. Potatoes, cabbage, cheese, and bacon aren’t fancy ingredients, but when they’re layered together and baked until bubbling and golden, they turn into pure comfort food.

I started making versions of this casserole whenever I had half a head of cabbage sitting in the refrigerator that needed to be used. Most of the time I would make soup, but one day I was craving something a little heartier and cheesier. After combining tender potatoes, sautéed cabbage, crispy bacon, and a creamy cheddar sauce, this casserole quickly became one of those recipes I kept making again and again.

What I love most is how filling it is. It works as a side dish next to roasted chicken, pork chops, or meatloaf, but it can easily be the main event when paired with a simple salad. The combination of creamy potatoes, soft cabbage, smoky bacon, and melted cheese makes every bite rich and satisfying.

This is also the kind of dish that feels right at home on a holiday table, at a family gathering, or on a cold evening when you’re looking for something warm and comforting.

Why You’ll Love This Recipe

One of my favorite things about this casserole is how it transforms a few affordable ingredients into something that feels much more special than the sum of its parts. Potatoes and cabbage are often overlooked, but together they create a hearty base that absorbs all of the flavor from the cheese sauce and bacon.

I also love that the cabbage becomes surprisingly mild after cooking. Even people who aren’t usually excited about cabbage tend to enjoy it in this dish because it softens and blends beautifully with the creamy sauce and potatoes.

Another reason this recipe is worth keeping around is that it reheats incredibly well. In fact, I think the flavors are even better the next day after everything has had time to settle together.

If you’re feeding a crowd, bringing a dish to a potluck, or simply looking for a comforting side dish that everyone will enjoy, this casserole is always a good choice.

Ingredients

• Cooking spray
• 2 pounds baby Yukon Gold potatoes, sliced ¼-inch thick
• 8 slices bacon, cooked and crumbled
• 4 tablespoons butter, divided
• 1 medium onion, chopped
• ½ large head green cabbage, thinly sliced
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 teaspoon dry mustard
• Salt, to taste
• Black pepper, to taste
• ½ cup French fried onions
• Fresh chives, chopped, for garnish

Yukon Gold potatoes work especially well because they stay creamy after baking without falling apart. Sharp cheddar cheese adds the most flavor, although mild or medium cheddar also works perfectly.

The dry mustard doesn’t make the casserole taste mustardy. Instead, it helps enhance the flavor of the cheese and gives the sauce a little extra depth.

How To Make Cabbage potato with cheddar cheese

Start by preheating your oven to 375°F and lightly greasing a 13×9-inch baking dish.

Place the sliced potatoes into a large pot and cover them with water. Add a generous pinch of salt and bring everything to a boil. Cook the potatoes just until they are barely tender and can be pierced with a knife. Be careful not to overcook them because they will continue cooking in the oven later. Drain well and set aside to cool slightly.

While the potatoes cook, prepare the bacon. Cook it in a large skillet until crisp, then transfer it to a paper towel-lined plate. Once cool enough to handle, crumble it into pieces. Reserve a little of the bacon drippings in the skillet for extra flavor.

Add two tablespoons of butter to the skillet along with the onion. Cook until the onion begins to soften. Add the sliced cabbage and continue cooking until the cabbage wilts and becomes tender. Remove from the heat and set aside.

In the same pot used for the potatoes, melt the remaining butter over medium heat. Sprinkle in the flour and cook for a minute while whisking continuously. Slowly pour in the milk, whisking constantly to create a smooth sauce.

Allow the mixture to simmer for several minutes until slightly thickened. Add the shredded cheddar cheese and continue stirring until melted and smooth. Stir in the sour cream, dry mustard, and a little black pepper.

Pour the cheese sauce over the cabbage mixture and stir until evenly combined. Fold in the crumbled bacon and taste for seasoning.

Spread about one-third of the cabbage mixture into the prepared baking dish. Arrange half of the potatoes over the cabbage layer. Add another third of the cabbage mixture, followed by the remaining potatoes. Finish with the rest of the cabbage mixture spread evenly across the top.

Sprinkle the French fried onions over the surface of the casserole.

Cover the dish with foil and bake for about 40 to 45 minutes. Remove the foil and continue baking for another 15 minutes until hot, bubbly, and lightly golden on top.

Let the casserole rest for a few minutes before serving, then garnish with fresh chives.

Tips

The key to a great potato cabbage casserole is not overcooking the potatoes during the first step. They only need to be partially cooked because they’ll finish cooking in the oven. Overcooked potatoes can become mushy once baked.

Freshly shredded cheese melts much better than pre-shredded cheese. If possible, buy a block of cheddar and grate it yourself for the smoothest sauce.

If your cabbage seems like a lot when you first add it to the skillet, don’t worry. It cooks down significantly as it softens.

Allow the casserole to rest for about 10 minutes before serving. This helps the layers settle and makes it easier to scoop.

Variations

If you want to turn this into a complete meal, add cooked sausage, ham, or shredded chicken between the layers.

For a slightly different flavor, try swapping some of the cheddar cheese for smoked gouda or Monterey Jack.

A pinch of paprika or garlic powder added to the cheese sauce works really well if you want a little extra seasoning.

For a vegetarian version, simply leave out the bacon and use sautéed mushrooms for additional flavor.

I’ve also made this casserole with red potatoes and even russet potatoes when that’s what I had available, and both work well.

Frequently Asked Questions

Can I make Cabbage potato with cheddar cheese ahead of time?

Yes. Assemble the casserole up to one day ahead, cover, and refrigerate. Add the fried onions just before baking.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Can I freeze this casserole?

Yes. Let it cool completely, wrap well, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

What type of cabbage works best?

Green cabbage is the classic choice and works best for this recipe.

Can I make it without bacon?

Absolutely. Simply omit the bacon or replace it with vegetarian bacon if preferred.

What should I serve with Cabbage potato with cheddar?

It pairs wonderfully with roasted chicken, pork chops, meatloaf, baked ham, grilled sausage, or a simple green salad.