Cabbage Potato Gratin

Side Dishes

Mar 18

Next up on the Irish series for St. Patrick’s Day! I know. Cabbage and potato? Trust me, you can cook anything down with an entire bottle of wine and it will taste like magic. But paired with thin, crispy potatoes?! C’mon. Slightly sweet and tangy cabbage layered with light crispy potatoes and creamy umami parmigiano reggiano and Gruyère—is your mouth watering yet?—finished with crispy crunchy sourdough breadcrumbs…and more cheese, of course. Everything about this dish is both wonderfully comforting and compelling. So without further ado…

Ingredients

4 medium sized yellow gold potatoes, scrubbed well

1/4 cup Gruyère, coarsely grated

1 cup heavy cream

1/4 cup Parmigiano Reggiano, finely grated

1/4 cup sourdough breadcrumbs

Chopped fresh chives, for serving

BRAISED CABBAGE

2-3 cups Savoy cabbage, finely sliced (can also use Napa Cabbage)

1/4 cup good extra virgin olive oil

1/2 yellow onion, chopped

1-2 cloves garlic, minced (use as 2 cloves if you like more garlic!)

750 ml (1 bottle) dry white wine

2 tbsp red wine vinegar

1/3 cup caster sugar

Instructions

Begin by placing the sliced cabbage in a colander and scatter with 1 tbsp sea salt and toss slightly. Allow this mixture to sit for about an hour to drain.
Once the hour is up, heat olive oil in a heavy-based saucepan over medium heat. Add in onion and a good pinch of sea salt. Allow onions to become soft and translucent, about 5 minutes. During the last 30 seconds of the 5 minutes for the onion, add in your garlic and cook until fragrant.
Add in cabbage, wine, vinegar, and sugar. Bring this mixture to a boil and then bring the heat down to a simmer for about an hour. This will allow the mixture to reduce down and become sweet and tangy! Reduce down until there is close to no liquid left in the pan. Season to taste with more sea salt and freshly ground black pepper.
Preheat oven to 300°F (150°C). Spoon cabbage mixture into a 1 liter-capacity gratin dish (any shallow, oven-proof dish will work here), and spread evenly to cover the base of the pan.
Using a mandolin, slice potatoes into 2-3mm thick slices. Arrange potatoes on top of the cabbage in the gratin dish, overlapping each slice by half until cabbage is covered. Season to taste. Cover with another layer of potatoes and season once more. Pour over your cream and Gruyère.
Bake for 40-45 minutes until potatoes are tender and top is golden brown. Remove from oven and scatter Parmigiano Reggiano and your sourdough breadcrumbs over the top. Return to oven for another 5-10 minutes until crispy and golden brown on the top. Serve warm with fresh chives on top. Enjoy!