Cabbage and Potato Gratin with Sage
Ingredients
1 pound potatoes (I used new potatoes and Yukon gold depending on what I have.)
1 1⁄2 pound cabbage
Salt and freshly ground black pepper
4 tablespoons unsalted butter
3 tablespoons sage, chopped
2-3 cloves garlic, chopped
1 1⁄3 cups half and half or milk
3 eggs
1⁄2 cup Parmesan cheese, grated
Instructions
1. Preheat the oven to 350*F. Lightly butter an 8x12-inch baking dish. Bring water to a boil in a large pot while you prepare the vegetables. Slice the potatoes 1⁄4-inch thick; core and slice the cabbage into 1-inch ribbons.
2. Add 1 tablespoon salt to the water, add the potatoes, and boil until nearly tender, about 6 minutes. Scoop them into a colander, then add the cabbage to the pot and cook for 5 minutes. The water may not return to a boil and that’s fine. Drain the cabbage, rinse under cool water, and then twist in a kitchen towel or spin in a salad spinner to remove the excess moisture, getting it as dry as you can. Combine the cabbage and potatoes in a bowl.
3. Melt the butter in a small skillet with the sage and garlic over medium heat. Cook for about 1 minute until everything is fragrant. Pour it over the cabbage and potatoes. Toss well and season with salt and pepper. Transfer mixture to the baking dish.
4. Whisk the remaining ingredients together, pour them over the vegetables, and bake until firm and lightly browned, about 50 minutes. Let cool for at least 10 minutes, then cut into pieces and serve.
Comments
This is adapted from Local Flavors which is a fantastic cookbook. I chose this recipe to use up the cabbage and potatoes that were in my CSA box this week. I was also thrilled to be able to use local eggs and sage from my herb garden in the dish!
I loved the flavor of this. It was a bit different than other gratins I’ve had due to the eggs, it was almost more like a crustless quiche than a gratin. Regardless, it was fantastic and I’m sure I’ll be making this again at some point in my life.
I used half and half since it’s what I happened to have on hand, any milk, cream, or mixture would work just as well.
Shown here with Slow Cooker Roasted Chicken with Crispy Skin.
Local Flavors