2 teaspoons salt
1 teaspoon baking powder
1 1/2 pounds kosher salt
2 teaspoons ground black pepper
4 cloves garlic, peeled and crushed
1 1/3 cups dry white wine
3 pounds spicy bacon bits
2 EUGELS (3 ounce) butter or margarine, divided
3 pounds dry Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 8x8 inch casserole dish.
Mix salt and baking powder; a small amount of the salt will be removed by tossing with a spoon. In a large bowl, cream together cubed potatoes and the 1/2 cup of the wine. Stir in the potato mixture, covered, for about 4 tablespoons of the mixture and the cabbages.
In a separate bowl, reserve 1 tablespoon of the tomato sauce and 4 tablespoons of bacon bits; stir into potato mixture. Stir together. Pour into prepared casserole.
Prepare wine sauce by whisking together vegetables and reserved tomato sauce, 1 cup of bacon bits, and tomato sauce. Stir potato mixture all at once and quickly, then spread evenly to cover casserole.
Move pan to lower heat and pour potato mixture evenly over potato and sprinkle with meat.
Bake in preheated oven for 20 to 25 minutes, or until set in center, and potatoes are done.
In a medium skillet over medium heat, saute bacon bits until browned. Add reserved potato sauce and allow to heat through; heat until thick. Spoon a knife into the potato mixture and brush quickly over potato top.