Looking for a delicious and easy dinner that’s surprisingly hearty and satisfying? Look no further than this cabbage and potato gratin. This vegetarian dish is packed with flavor and comes together in under 2 hours, making it perfect for a busy weeknight.
I was staring blankly at the fridge, the usual dinner-time dread creeping in. Scrambled eggs again? Pasta with yet another “creative” sauce concoction? My stomach grumbled in protest. Then, I spotted them – a head of cabbage lurking in the crisper drawer and a bag of potatoes beside it.
A lightbulb moment struck. I remembered a recipe I’d seen somewhere – a cheesy cabbage and potato gratin that promised to be both hearty and comforting. “Better than meat?” the recipe title declared boldly. I chuckled, a touch skeptical, but with nothing to lose and a rumbling stomach to appease, I decided to give it a go.
Little did I know, this simple dish would soon become a weeknight staple in my kitchen. It was surprisingly easy to throw together, requiring minimal prep and leaving plenty of time to catch up on emails or relax with a good book while it baked. And the best part? The skeptical title held true. This vegetarian gratin was, in fact, incredibly satisfying, bursting with flavor, and dare I say, even better than some meat-based dishes I’d had.
So, if you’re looking for a delicious and easy dinner option that’s packed with flavor and surprisingly filling, give this cabbage and potato gratin a try. It might just become your new go-to weeknight meal, just like it did for me!
INGREDIENTS
- 1 large cabbage (about 2 lbs), thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
- 130g (4.5 oz) Gruyere cheese, grated
- 30g (1/4 cup) Parmesan cheese, grated
- 450g (1 lb) potatoes, thinly sliced
- Salt and black pepper to taste
- 1/2 teaspoon nutmeg
- 2 tablespoons butter
- 470ml (2 cups) whole milk
- 4 tablespoons sour cream or crème fraîche
INSTRUCTIONS
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced cabbage, garlic, sage, Gruyere cheese, Parmesan cheese, potatoes, salt, pepper, and nutmeg. Toss to coat everything evenly.
- Grease a baking dish with the butter.
- Transfer the cabbage and potato mixture to the prepared baking dish.
- In a separate bowl, whisk together the milk and sour cream or crème fraîche. Pour this mixture evenly over the top of the cabbage and potatoes.
- Bake for 1 hour and 20 minutes, or until the top is golden brown and the vegetables are tender. During the first hour of baking, use the back of a spoon to gently press down on the vegetables 2-3 times, ensuring they stay submerged in the liquid.
- Remove from the oven and let cool slightly before serving.
Tips
- For a richer flavor, you can substitute heavy cream for the whole milk.
- Add a pinch of red pepper flakes for a bit of heat.
- If you don’t have Gruyere cheese, you can substitute another type of hard cheese, such as cheddar or Swiss.
- Leftovers can be stored in the refrigerator for up to 3 days.
This cabbage and potato gratin is a delicious and satisfying alternative to meat-based dishes. It’s perfect for a weeknight meal or a potluck. So next time you’re looking for an easy and flavorful recipe, give this one a try!
