CABBAGE AND POTATO GRATIN
Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.
Provided by Martha Rose Shulman
Categories casseroles, vegetables, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
- Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
- Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
- In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.
- Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 822 milligrams, Sugar 9 grams
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Noluvuyo Mafongosi
[email protected]Overall, this cabbage and potato gratin is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion.
Moth Lanotte
[email protected]This gratin was a bit too heavy for my taste. I think I should have used less cheese or maybe used a lighter cheese, like a mozzarella.
Abiya yagoub22
[email protected]I love the combination of cabbage and potatoes in this gratin. It's a unique and flavorful dish that I'm sure to make again.
Ahmed Jutt
[email protected]This gratin is a great side dish for a holiday meal. It's easy to make and it's always a hit with my guests.
muhammed suhail
[email protected]I followed the recipe exactly and my gratin turned out great! It was easy to make and it was delicious. I will definitely be making this again.
Kiran Khanal
[email protected]This gratin was a bit too bland for my taste. I think I should have used a stronger cheese or maybe added some herbs or spices.
Amir Rafeeq
[email protected]I'm not a big fan of cabbage, but this gratin was surprisingly good. The cabbage was cooked perfectly and the cheese was melted and gooey. I would definitely make this again.
Joy Day
[email protected]This gratin is a great way to use up leftover cabbage and potatoes. It's easy to make and it's always a hit with my family.
Cameron Gonzalez
[email protected]Easy to make and so tasty! The cabbage and potatoes are cooked perfectly and the cheese is melted and bubbly. I love the crispy Parmesan crust on top.
Devin Cheek
[email protected]Delicious! I love the combination of cabbage and potatoes in this gratin. The cheese is melted and gooey, and the Parmesan crust is crispy and flavorful. I will definitely be making this again.
Kantar Chambugong
[email protected]This gratin was a bit too heavy for my taste. I think I should have used less cheese or maybe used a lighter cheese, like a mozzarella. The cabbage and potatoes were cooked well, but I would have preferred them to be a bit more crispy.
Jeandre LecornuVanZyl
[email protected]I made this gratin for a dinner party and it was a big hit! Everyone loved it. The cabbage and potatoes were cooked perfectly and the cheese was melted and bubbly. I especially liked the crispy Parmesan crust on top. This is a great recipe for a spec
Ch Asif
[email protected]This gratin was easy to make and turned out really well. The cabbage and potatoes were tender and the cheese was melted and gooey. I liked the addition of the Dijon mustard, which gave it a nice tang. I served it with a green salad and it was a delic
King Kel
[email protected]I followed the recipe exactly and my gratin turned out great! The cabbage and potatoes were cooked perfectly and the cheese was melted and bubbly. I loved the crispy Parmesan crust on top. This is a delicious and easy recipe that I will definitely be
Nigel Bennett
[email protected]This gratin was a bit too bland for my taste. I think I should have used a stronger cheese, like a sharp cheddar or Gruyère. The cabbage and potatoes were cooked well, but I would have preferred them to be a bit more crispy.
Macjah Movies
[email protected]I made this gratin for a potluck and it was a hit! Everyone loved it. The cabbage and potatoes were cooked perfectly and the cheese was melted and gooey. I especially liked the crispy Parmesan crust on top. This is definitely a recipe I'll be making
ABDULLA AL NOMAN
[email protected]This gratin was easy to make and turned out so delicious. I used a combination of sharp cheddar and Gruyère cheese, which gave it a really nice flavor. The cabbage and potatoes were cooked perfectly and the cheese was melted and bubbly. I served it w
Alaa Farag
[email protected]I'm not usually a fan of cabbage, but this gratin changed my mind. The cabbage was cooked perfectly and had a slightly sweet flavor. The potatoes were fluffy and creamy, and the cheese was gooey and melted. I loved the crispy Parmesan crust on top. T
Danielle Swopes
[email protected]This cabbage and potato gratin was a delightful surprise! The combination of flavors and textures was simply divine. The cabbage added a nice crunch, while the potatoes were creamy and tender. The cheese melted perfectly, creating a golden brown crus