Savoy cabbage and potato gratin

Savoy cabbage and potato gratin


3 people made this

About this recipe: This cabbage and potato gratin is verging on a posh bubble and squeak and is ideal for serving alongside fish dishes or game.

MDavies Hampshire, England, UK

Serves: 6 

  • 4 large potatoes, peeled and sliced thinly
  • 1/2 head savoy cabbage, shredded
  • 2 tablespoons butter
  • 3 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 220ml double cream
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh flat leaf parsley
  • salt and pepper, to taste
  • 110g grated Parmesan cheese

Prep:25min  ›  Cook:1hr30min  ›  Ready in:1hr55min 

  1. Preheat the oven to 200 C / Gas 6. Grease a baking dish.
  2. Arrange a layer of the potatoes in the base of the prepared baking dish. Sprinkle over half of the shredded cabbage then add the remainder of the potatoes and a second layer of cabbage.
  3. In a saucepan over a medium heat, melt the butter then add the shallots and garlic. Cook and stir for 2 to 3 minutes until fragrant then pour in the cream and add the herbs. Cook and stir for 3 to 4 minutes until warmed through, then pour over the potatoes, season well. Sprinkle the Parmesan cheese on top.
  4. Bake in the oven for 60 to 90 minutes or until the potatoes are tender and soft. If the cheese begins to get too brown on top, cover with tin foil until cooking is complete then remove at the end of cooking to achieve desired golden brown colour. Remove from the oven and serve piping hot.

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