Savoy Cabbage and Potato Gratin

Preheat the oven to 200°C (400°F).

Place the potato cubes in a large saucepan, add the bay leaf 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 oil in a large frying pan over a medium heat, add the onion and cook for 3 minutes, or until soft and slightly golden. Add the garlic and caraway seeds and cook for another minute. Toss through the cabbage, then cook for a few minutes until softened.

Scoop the cabbage mixture into a large mixing bowl, add the potatoes, milk, cheeses and tarragon and gently stir to combine. Season with salt and white pepper.

Pour the mixture into a medium baking dish and dot with the butter. Bake for 35–45 minutes, or until golden and bubbling.