Potato and cabbage gratin
A cozy addition to a classic
Yield: 4-6 servings
Ingredients:
10-12 yukon gold b sized potatoes
3 tbsp olive oil
The white part of one leak, split, thin sliced, and washed
¼ head of cabbage, core removed and thinly sliced
2 pinches kosher salt
1 pinch black pepper
6-8 garlic cloves, peeled, and minced
1 ½ cups heavy cream
1 cup parmesan cheese (about ¼ cup for the potato mix and the rest to top the casserole dish after the potatoes are cooked.
Method:
Preheat your oven to 375 degrees Fahrenheit.
Place your sliced potatoes into a large mixing bowl.
In a large sauté pan, over medium to high heat, add the olive oil. Once the oil is hot, add your sliced cabbage to the pan. It should sizzle right away. Spread the cabbage into a single layer in your pan. Let cook a few minutes or until it starts to lightly brown.
Once golden brown, stir and mix up the cabbage in the pan and let lightly brown again. Do this as many times as you like, then add your slice leeks and sauté a few minutes or until fully cooked.
Next mix in minced garlic and add heavy cream. Bring the cream to a simmer and shut off the heat. Add the cream cabbage to the potatoes, mix well, then fold in the parmesan. Lay out the mixture evenly into a large oven safe pan or casserole dish, cover with foil and bake in the oven for 45 minutes to an hour or until your potatoes are fully cooked.
Once the potatoes are cooked (test them with a fork or toothpick) removed the foil and cover the top with more parmesan cheese. Place back into your oven for another 10 minutes or until the parmesan turns light golden brown.
Serve immediately and enjoy!