Potato & Cabbage Gratin

Serving of potato cabbage gratin on blue fiestaware

An oozing casserole is a great thing to have for din-din on a cold winter’s eve. 

While a potato gratin may be the perfect form of this, I like to add a little something else to the mix. 

Awhile ago I adapted Tyler Florence’s “ultimate” recipe to what I give you here – having added the booze, changed the type of cabbage, altered the proportions and simplified the bacon process a bit.

You’ll need an oblong casserole – something like 13″ X 9″ and deep enough to hold 5 layers.

Have this with some crusty bread and a bold red.  That is all.  I tell you this because I first made it as a side and was told not to make anything else next time – just lots of gratin.

Shredded cabbage

Shred the cabbage by hand so you get a hearty result

Potato & Cabbage Gratin with Bacon
   Serves 4 – 6 as a main dish with bread

8 ounces bacon, cut into small dice or pieces
2 tablespoons butter plus extra to butter the casserole and drizzle on top
1 very small head green cabbage (or half a medium head), medium shred
2-1/4 cups heavy cream
1 shot dry sherry
1 teaspoon ground thyme
3 or so huge Russet potatoes, sliced on the thin side – at an angle (don’t peel)
1-1/2 cups shredded Asiago or Parmesano Reggiano cheese
Sea salt
Ground black pepper

1).  Fry the bacon in a medium saucepan until it’s just about browned and remove from heat for a moment.
2).  Return to a low flame and add the butter.
3).  Add the cabbage and a little salt and pepper (depending upon bacon) and saute for about 10 minutes, keeping it moving a bit.
4).  Cover cabbage and set aside.
5).  Butter your casserole and shingle in a layer of potatoes – like the photo below.
6).  Sprinkle 1/4 of the cheese on top – evenly.
7).  Add another layer of potatoes and 1/4 of the cheese.
8).  Spread the cabbage out as its own layer.
9).  Add another 2 layers of potatoes and cheese.
10).  Whisk the thyme, sherry and a little salt and pepper into the cream.
11).  Pour the cream mixture into the casserole (find a spot in the middle – don’t douse the whole top).
12).  Sprinkle a little melted butter on the top.
13).  Cover very well with foil and bake at 350 deg. F for an hour.
14).  Remove from oven and test middle with sharp knife.  When potatoes are tender, jack temp up to 400 deg. F and bake until brown and bubbly – without foil – but watch carefully to avoid burning.  You’ll need about 15 mins or so at this higher temperature.  If you need more browning, just broil for a couple of minutes.
15).  Allow to rest for 10 mins before serving.

Layer of shingled potatoes for gratin

This is how to shingle potato slices for the gratin

Potato cabbage gratin in a glass baking dish ready for the oven

Gratin ready for the oven - just needs foil cover

Gratin done and out of the oven

Gratin done and ready to serve

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2 Responses to Potato & Cabbage Gratin

  1. YUM! We made one last fall but ours didn’t have cream or sherry in it. Now, I need to try your version :-)

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