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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Shawna Savedra
[email protected]I've made this gratin several times now and it's always a hit. It's easy to make and it's always delicious. I usually add a bit of chopped bacon to the mix, and I sometimes use a combination of green and red cabbage. This gratin is a great way to use
Princess Nwanyi Oma.
[email protected]This gratin was delicious! I made it for a potluck and it was a big hit. The cabbage and potatoes were perfectly cooked, and the Gruyère cheese added a nice richness to the dish. I would definitely make this gratin again.
Sam Fataki
[email protected]This gratin was a bit bland for my taste. I followed the recipe exactly, but I think I would add more salt and pepper next time. The cabbage was also a bit tough, so I would cook it for a longer period of time next time.
tirtha raj khatri
[email protected]I made this gratin last night and it was delicious! I used a combination of green and red cabbage, and I added a bit of chopped bacon to the mix. The gratin was very easy to make, and it cooked perfectly in the oven. The cabbage was tender and flavor
J4N An34R
[email protected]This cabbage and potato gratin was a hit with my family! The flavors were delicious, and the dish was very easy to make. I followed the recipe exactly, and it turned out perfectly. The cabbage was tender and flavorful, and the potatoes were creamy an