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Cabbage and potato gratin

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Ingredients

  • Cabbage large, green, approx. 2 lbs (1 kg), quartered
  • Potatoes peeled and sliced, 1 lb (500 g)
  • Garlic cloves, 2, peeled
  • Milk 2 cups
  • Crème fraiche ½ cup
  • Salt + pepper
  • Gruyère grated, 1 cup (approx. 4 oz/110 g)
  • Parmesan grated, ¼ cup (approx. 1 oz/30 g)
  • Sage fresh, finely chopped, 2 tsp.

Instructions

  • Cook quartered cabbage and potato slices in salted boiling water over medium heat for 5 minutes.
  • Let cabbage cool. Then cut the core out of each wedge and cut in half lengthwise. Slice into ½ inch-wide ribbons (1 cm wide). Drain in a colander for 5 minutes.
  • Preheat oven to 375°F (190°C). Butter a sizeable baking dish and rub with a halved garlic clove.
  • Slice remaining garlic and combine with cabbage and potatoes.
  • Mix together milk, crème fraiche, salt and pepper. Add into cabbage and potatoes along with the cheeses and sage.
  • Place all ingredients into the baking dish.
  • Bake 75-90 minutes. During the first 45 minutes press the vegetables down every 10-15 minutes with the back of a large spoon.
  • Let rest 10-15 minutes before serving.