This is a good winter weather dish. It assembles easily with a minimum of preparation. I usually poach eggs to accompany this, though with the bacon and cheese it can be a meal in itself. If you eschew bacon, just use oil or butter to grease the baking dish. The slices of pie will be somewhat soft. Leftover pie will be more firm the next day. Top this with some ketchup, hot sauce, or salsa.

6 – 8 slices bacon or vegetable oil
4 medium (Russet) potatoes, shredded
1/2 chopped onion
2 1/2 c shredded cabbage
2 c shredded cheese
1 c sour cream or greek-style yogurt
1 t dried dill (herb or seed) or caraway seeds, optional
salt and pepper, to taste

1. Preheat the oven to 400ºF. If not using bacon, grease an 8″ x 8″ baking dish or similar. If using bacon, wait until it’s cooked and use some of the bacon fat for this purpose. Or not.

2. Cook bacon until just crisp. Remove from pan to paper towels to drain. Pour off fat and use for greasing baking dish, if you like. When the bacon has drained some, crumble or chop into small pieces.

3. Combine crumbled bacon, potatoes, onion, cabbage, cheese, sour cream, herb if using, salt, and pepper. Transfer to prepared baking dish. Drizzle, if you like, with some of the reserved bacon fat or more vegetable oil.Cover tightly with foil (or, if the dish has a lid, with that).

4. Bake for an hour. Remove foil and bake for another half hour. Let stand for about 10 – 15 minutes. before serving.