Potato & Cabbage Gratin
I know what you’re thinking. I can hear you crying out: “We’re sick of potato gratin!” You don’t mean it. This one has a mind of it’s own.
As a next step, I’m even envisaging it without the potato. Just a cheesy and rich cabbage gratin.
This pairs perfectly with the duck confit (that’s what we did, and it’s featured in the photo here).
- 1 large savoy cabbage, quartered
- 1 pound baking potatoes, peeled and sliced thinly with a mandolin
- 2 garlic cloves, peeled
- 2 cups milk
- 1 cup crème fraîche
- Ground black pepper
- 2 cups Gruyère, grated
- 1/4 cup Parmesan, grated
- Bring a large pot of water to a boil, salt generously and add quartered cabbage. Reduce heat to medium-high and boil gently for 5 minutes.
- At the same time, bring another pot to boil with a steamer inside, and steam potato slices for 5 minutes or until par-boiled.
- 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.