6 pieces sliced bacon
4 medium Yukon gold potatoes, peeled and sliced
1 small yellow onion, chopped
1 cup fresh mushrooms, sliced
1/2 head cabbage, chopped
1/2 cup vegetable broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Dijon mustard
3/4 cup cheddar cheese, shredded
1 tablespoon fresh parsley, chopped for garnish
Preheat oven to 375°F. Grease a 2-quart baking dish, or use an ovenproof skillet.
Brown bacon in skillet. Reserve 2 to 3 tablespoons drippings. Remove bacon and set aside.
Sauté mushrooms in grease for 4 to 5 minutes until tender. Add onions and cook 2 minutes.
Stir in cabbage and sauté for 5 minutes until just wilted. Season mixture with salt and pepper. Add broth and mustard. Mix in potato slices until all ingredients are combined.
Crumble bacon slices and add to skillet. Transfer to baking dish if skillet isn’t ovenproof. Cover and bake 40 minutes.
Uncover, sprinkle with cheese, and return to oven until cheese is melted. Garnish with parsley before serving.