This comforting and delicious Cabbage and Potato Gratin combines creamy potatoes and tender cabbage with a rich, cheesy sauce. Enhanced with the flavors of Gruyère and Parmesan cheeses, garlic, nutmeg, and sage, this gratin makes a hearty vegetarian meal or a satisfying side dish.
Ingredients:
- 1 cabbage, about 1 kg (2 lbs), cored and sliced
- 3 cloves garlic, minced
- 130 grams (4.5 oz) Gruyère cheese, grated
- 30 grams (1/4 cup) Parmesan cheese, grated
- 450 grams (1 lb) potatoes, peeled and thinly sliced
- 470 ml (2 cups) whole milk
- 4 tablespoons sour cream or crème fraîche
- Salt and black pepper, to taste
- 1/2 teaspoon nutmeg
- 2 tablespoons fresh sage, chopped, or 1 tablespoon dried sage
Instructions:
Preheat the Oven:
- Preheat your oven to 190°C (375°F).
Prepare the Vegetables:
- Blanch the sliced cabbage in boiling water for about 5 minutes until slightly tender. Drain and set aside.
- In a separate pot, bring the milk to a simmer and cook the sliced potatoes until just tender, about 5-7 minutes. Use a slotted spoon to transfer the potatoes to a plate, reserving the milk.
Make the Cheese Sauce:
- In the same milk used for the potatoes, stir in the sour cream or crème fraîche, garlic, nutmeg, and sage. Season with salt and pepper. Allow the mixture to simmer gently for a few minutes to blend the flavors.
- Remove from heat and stir in most of the Gruyère and Parmesan cheese, reserving a small amount for topping.
Assemble the Gratin:
- In a greased baking dish, layer half of the cabbage, followed by a layer of half the potatoes. Pour half of the cheese sauce over the layers.
- Repeat with the remaining cabbage and potatoes, and pour the remaining cheese sauce over the top.
- Sprinkle the reserved cheese on top.
Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 25 minutes, or until the top is golden and bubbly.
Serve:
- Let the gratin cool for a few minutes before serving to allow the layers to set.
Preparation Time
- Total Time: 1 hour 10 minutes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Serving Suggestions
- Serve as a main dish with a side salad for a complete vegetarian meal.
- Pair with grilled chicken, fish, or a simple steak for a balanced dinner.
- Enjoy with a glass of white wine, like Chardonnay or Sauvignon Blanc.
Cooking Tips
- To save time, you can prepare the cabbage and potatoes in advance and assemble the gratin just before baking.
- For a richer flavor, use half-and-half instead of whole milk.
- Sprinkle some breadcrumbs on top before the final bake for a crunchy topping.
Nutritional Benefits
- Cabbage: Low in calories and high in vitamins C and K, as well as dietary fiber.
- Potatoes: Good source of carbohydrates, vitamin C, and potassium.
- Cheese: Provides protein and calcium.
Dietary Information
- Vegetarian
- Can be made gluten-free by ensuring all ingredients used are gluten-free.
- Nut-free, making it suitable for those with nut allergies.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) for about 15 minutes, or until heated through.
Why You’ll Love This Recipe
- Comforting and Satisfying: The creamy, cheesy layers make this a true comfort food.
- Flavorful: The combination of Gruyère, Parmesan, garlic, nutmeg, and sage creates a deliciously rich and savory dish.
- Versatile: Great as a main dish or a side, perfect for any occasion.
Conclusion
This Cabbage and Potato Gratin with Gruyère and Parmesan is a delectable, creamy, and cheesy dish that’s sure to please. With its combination of tender cabbage and potatoes smothered in a rich sauce, it’s both comforting and satisfying. Whether you serve it as a main course or a side, this gratin is bound to become a favorite in your home. Enjoy this delicious vegetarian dinner!