Savoy Cabbage and Potato Gratin
Sometimes, beige is the most delicious colour of all. This makes a fantastic side to roasts and more substantial dishes.
Ingredients 13
3 large potatoes, peeled, cut into 2 cm (¾ in) cubes
1 bay leaf
2 tbsp extra-virgin olive oil
1 brown onion, thinly sliced
3 garlic cloves, minced
1 1⁄2 tsp caraway seeds
1⁄2 savoy cabbage, finely shredded, approx 500 g
625 ml milk
185 g shredded cheese
40 g grated parmesan, optional
3 tbsp tarragon, chopped
white pepper
40 g butter, cut into pieces
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Method 5
Preheat the oven to 200°C (400°F).
Place the in a large saucepan, add the and a huge pinch of salt, and cover with cold water. Bring to the boil over a high heat, then reduce the heat to medium and simmer for about 5 minutes, or until the potatoes have just begun to soften (you still want them to be a little firm). Drain the potatoes, discarding the bay leaf.
Heat the in a large frying pan over a medium heat, add the and cook for 3 minutes, or until soft and slightly golden. Add the and and cook for another minute. Toss through the , then cook for a few minutes until softened.
Scoop the cabbage mixture into a large mixing bowl, add the , , cheeses and and gently stir to combine. Season with salt and white pepper.
Pour the mixture into a medium baking dish and dot with the . Bake for 35–45 minutes, or until golden and bubbling.
