Polish Cabbage, Potato, and Bacon Casserole Recipe

medium russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper

slices (about 4 ounces) thick-cut bacon, diced

small but heavy head green cabbage (about 2 pounds), quartered, cored, and sliced into ribbons

large onion, chopped (about 1 1/2 cups)

garlic, minced (about 2 teaspoons)

apple cider vinegar

chopped fresh parsley leaves

half-and-half

fresh breadcrumbs

Nonstick cooking spray

grated mild white cheese, such as edam or gouda