Creamy Cabbage and Potato Gratin Bake

Ingredients:

For the potato and cabbage base:

4–5 medium potatoes, thinly sliced

3 cups of shredded white cabbage

1 medium onion, thinly sliced

2 tbsp butter

1 tablespoon of olive oil

Salt and black pepper to taste.

½ teaspoon of garlic powder

½ teaspoon of paprika (optional).

For the cream sauce:

2 cups of heavy cream

1 cup of milk

2 tbsp butter

2 tbsp flour

2 cloves of minced garlic

½ teaspoon of nutmeg (optional, but recommended).

Salt and pepper to taste.

For the cheese topping:

1½ cups of shredded cheese (Gruyère, mozzarella, cheddar or a mixture)

¼ cup grated Parmesan

Instructions:

1. Prepare the cabbage.

Heat the butter and olive oil in a frying pan.

Add the sliced onion and sauté for 2–3 minutes until soft.

Add the shredded cabbage, salt, pepper and garlic powder.

Cook for 8–10 minutes, until the cabbage has softened and started to caramelise slightly.

Set aside.

2. Make the cream sauce.

Melt the butter in a saucepan.

Add the flour and whisk for one minute to form a roux.

Slowly pour in the milk and cream, whisking continuously.

Add the garlic, nutmeg, salt and pepper.

Simmer over a low heat for 3–5 minutes until the sauce thickens and becomes silky.

Turn off the heat.

3. Assemble the gratin.

Preheat the oven to 190°C (375°F).

Grease a baking dish.

Layer half of the potato slices on the bottom.

Spread the entire sautéed cabbage mixture on top.

Add the remaining potatoes.

Pour the warm cream sauce evenly over everything.

Sprinkle the shredded cheese and Parmesan on top.

4. Bake.

Cover with foil and bake for 45 minutes.

Remove the foil and bake for a further 25–30 minutes until golden, bubbling and crispy on top, just like in the photo.

5. Serve!

Leave to rest for 10 minutes before cutting so that it sets beautifully.
Garnish with dill or parsley, if desired.

ENJOY!