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1 pound potatoes, sliced ¼-inch thick
1 head cabbage, cut into 1-inch ribbons
sea salt and freshly ground pepper
1/4 cup butter (1/2 stick)
3 tablespoons chopped sage
1 garlic clove, chopped
1 1/3 cups milk
3 eggs
1/2 cup freshly grated Parmesan cheese
1/3 cup flour

1. Preheat the oven to 350’F. Lightly butter an 8 x 12-inch gratin dish. Bring a gallon of water to a boil while you prepare the potatoes and cabbage.

2. Add 1-tablespoon salt to the water and the potatoes. Boil until nearly tender, about six minutes. Scoop them into a colander, then add the cabbage to the pot and cook for five minutes. The water may not return to a boil. Drain, rinse, then twist in a kitchen towel to remove the excess moisture. Combine the cabbage and potatoes in a bowl with the sage.

3. Melt the butter in a small skillet with the garlic. Cook for about 1 minute without letting the garlic brown. Pour it over the cabbage and potatoes. Toss well, taste for salt, and season with pepper. Transfer 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 at least ten minutes, then cut into pieces and serve. Top with diced tomatoes (optional).

Recipe adapted from  Food Network

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