Cabbage and Potato Gratin
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 1large savoy or green cabbage (about 2 pounds), quartered
- 1pound baking potatoes, such as russets, peeled and sliced
- 2garlic cloves, peeled
- 2cups milk
- ½cup crème fraîche
- Ground black pepper
- 4ounces Gruyère, grated (1 cup, tightly packed)
- 1ounce Parmesan, grated (¼ cup)
- 2teaspoons finely chopped or slivered fresh sage
Nutritional analysis per serving (6 servings)
286 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 14 grams protein; 825 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ½-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
Why oh why can't people leave recipes alone. Made as written with cabbage and potatoes this is a knockout dish as far removed from the boiled cabbage and potatoes of my youth as the moon. The crème friache and gruyère give it a luscious smoothness and pack in the flavour. You are not eating it on a daily basis so if dairy intolerance isn't an issue, live large for a day and, in the words of some immortal British sage, "Don't muck about with the goods".
This is a very good recipe, but overly complicated. Just cut up potatoes and cabbage any old way (can do in processor) and precook in microwave. Place in baking pan, combine other ingredients, and pour them over. I increased the garlic to four cloves, substituted light sour cream for creme fraiche, and substituted dried for fresh sage.
I'd use whole milk greek yogurt instead of creme fraiche.
This is an excellent recipe and I follow it religiously, but can someone explain the magic garlic rubbing step? Does it make the pan feel better?
Made this and it was incredible! Lasted multiple days as well. An idea: bake it the 2nd time for slightly less time, then pour the bake into a blender (or saucepan + immersion blender), perhaps with some more creme fraiche, milk, cream or extra roasted garlic. Blend until smooth, would be a delicious soup with more parmesan + gruyere on top! PS... Jarlsberg instead of gruyere is a delicious (and even better, IMO) substitution and a bit milder for less developed palates!
This was delicious. I had to slightly alter the recipe by using sour cream (all I had). I added a little whipping cream to so that texture and flavor might more closely approximate the crème fraiche. I had no separation issues that can sometimes occur with sour cream. I had a small cabbage from the garden that was slightly less than weight called for so I threw in a couple of collard leaves to get to the 2 lbs. they were also very mild in flavor. The recipe is great and it is fine if people comment about their substitutions. This helps us all use what is in our pantry if we don’t quite have every single ingredient.