Potato torte with cabbage, bacon and cheddar

½ savoy cabbage, outer leaves removed, cored and finely sliced
200g/7oz streaky bacon, cut into 1cm/½in pieces
30g/1¼oz butter
700g/1½lb potatoes
salt and black pepper, freshly ground
200g/7oz cheddar cheese, grated

1. Preheat the oven to 200C/400F/Gas 6.
2. Cook the savoy cabbage in 1L/1¾ pint of boiling water for 2 minutes. Refresh in cold water, and dry thoroughly.
3. Sauté the bacon in the butter in a heavy skillet over a medium heat until the bacon is just starting to brown.
4. Remove the bacon from the fat. Reserve the fat, and toss the bacon with the cabbage.
5. Peel and slice the potatoes to a 4mm/¼in thickness. Rinse and dry the potato slices and season them lightly with salt and pepper. Then toss them in the bacon fat.
6. In a non-stick pan or baking dish arrange a layer of potatoes on the bottom, and sprinkle lightly with some of the cheese.
7. Top this with a layer of cabbage and bacon, and again sprinkle lightly with cheese. Continue building a torte in this fashion until all the ingredients are used up. It is important that each layer is sprinkled with cheese, as this helps to hold the torte together.
8. Cover the pan with a circle of greaseproof paper, and bake in the oven for 45 minutes.
9. Remove the greaseproof paper, and turn the torte out onto a cutting board.
10. To serve, carefully portion with a sharp knife, and serve each slice on a medium sized plate with a small green salad.