Photo: The Ultimate Potato Gratin Recipe
Ingredients
- 1 head savoy cabbage, cored, cleaned, and shredded
- 1 (2-inch) piece slab bacon, thinly sliced
- 2 tablespoons unsalted butter
- 4 garlic cloves, finely chopped
- Sea salt and freshly ground black pepper
- 1/2 bunch fresh chives, finely chopped to 1/4 cup
- 2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
- 2 1/2 cups heavy cream
- 2 cups grated Parmesan
Directions
Preheat the oven to 375 degrees F.
Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.
Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
*Cook's Note: Slice the potatoes immediately before using so they don't turn brown.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 100 reviews
By Onionpeeler
on January 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OMG. "Comfort food" is an understatement. It's decadence in veggie.
I used salt pork and did not salt it further. I used the cabbage I had in the frig, which was typical green cabbage, and I added (of all odd things a pinch of nutmeg to the cream, but it all worked beautifully.
Thanks Tyler. YUMMY.
By Tontobasincook
Tonto Basin, Ar...
on December 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We loved it even though I did not use bacon but added chicken stock and sliced onions to the cabbage. We will do this one often.
By Chef #1007882
right outside o...
on December 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was torn between this and a TF scalloped potatoe recipe but the reviews here was so high, I went with this recipe.
I was initially sold b/c it used cabbage and bacon. But, because it seemed like a lot of both for this dish, I probably cut the bacon and cabbage about a 1/4 than what's written. Plus, I also only used 2 cups of heavy cream. It was okay, actually, the recipe set-up beautifully when it was done, just short on flavor for me. Based on another review, I also cut the salt [I would go with the added salt next time]. Overall,it tasted like potatoes that cooked in an "alfredo" type sauce, I was looking for something more savory, I should have went with the scalloped potato recipe. There seemed to be a definite split between eating the potatoes and then tasting the "cream sauce," almost like the two never really married when cooking.
Somewhat better as leftovers.
But, try this recipe, you may like it.
Read all 100 reviews