• 1 tbsp olive oil
• 1 knob of butter
• 100 g thinly sliced bacon
• 1 leek sliced
• 1 onion sliced
• 2 cloves of garlic crushed
• 1 tsp thyme
• 1 c chicken stock
• 1 cup cream
• 2 cups sliced savoy cabbage
• 800 g peel and chopped potatoes
• 1 cup grated cheese
• Salt and pepper to taste

Preheat the oven to 180C.  Heat the oil and butter in a pan and add the bacon, leek, onion, garlic and thyme.  Season and cook until the vegetables are soft.  Add the
stock and cream and bring to the boil.  Add the cabbage and potatoes.  Stir well and pour into a baking dish.  Sprinkle with grated cheese and cover with foil.  Bake for about 45 mins.  Uncover and bake until golden and the vegetables are tender.  Serves 6-8