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.
Ugh. Take the cabbage (and some onions, shaved carrots, red bell pepper, scallions to finish, etc, and make a good stir-fry dish instead of this. Healthier, better-tasting,
I made the recipe as written. However, I found it very bland. Also the milk and creme fraiche curdled during cooking., if I made it again, I would roast or asure the cabbage to add more flavour and reduce the water content. I would also add some sautéed onion.
I usually like Martha’s recipes, but felt this was a swing and a miss. I agree with other reviewers that it’s a good dish, but not a great recipe. It isn’t easy to slice mushy cabbage, so I think suggestion to roast or microwave it us preferable. And ultimately, potatoes are what you want in a gratin I think I’d make roast cabbage separately alongside a potato gratin rather than make this again.
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