Irish-Inspired Potato and Cabbage Gratin

Name: Irish-Inspired Potato and Cabbage Gratin
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 8 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1 medium Yellow onion, thinly sliced; 2 cloves Garlic, minced; 2 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick); 1/2 head (about 4 cups) Green cabbage, thinly sliced; 1 1/2 cups Heavy cream; 1/2 cup Vegetable broth; 1 tsp Dried thyme; 1/2 tsp Salt, plus more for seasoning; 1/4 tsp Black pepper, plus more for seasoning; 1 cup Shredded sharp cheddar cheese; 1/2 cup Shredded Gruyère cheese

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This Irish-Inspired Potato and Cabbage Gratin offers a delightful twist on traditional comfort food, perfect for a March gathering. Thinly sliced potatoes and tender green cabbage are layered with sautéed onions and garlic, then bathed in a luxurious blend of heavy cream and vegetable broth. Topped with a generous amount of sharp cheddar and nutty Gruyère cheese, this gratin bakes into a golden, bubbly masterpiece. It's a satisfying side dish or a light vegetarian main that combines familiar flavors in an elegant way.

speichern

Prep Time25 min

Cook Time75 min

Servings8 servings

DifficultyMedium

Equipment

9x13-inch baking dishLarge skilletWhiskMandoline (optional, for slicing potatoes)

Instructions

1
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Heat olive oil in a large skillet over medium heat. Add thinly sliced onion and sauté until softened and translucent, about 8-10 minutes. Add minced garlic and cook for 1 minute more, until fragrant. Remove from heat.
2
In a medium bowl, whisk together heavy cream, vegetable broth, dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
3
Arrange a single layer of thinly sliced potatoes in the bottom of the prepared baking dish, overlapping slightly. Season lightly with salt and pepper. Top with half of the sautéed onions and half of the thinly sliced cabbage. Sprinkle with about a third of the cheddar and Gruyère cheeses.
4
Repeat the layers: another layer of potatoes, season, the remaining onions and cabbage, and another third of the cheeses. Finish with a final layer of potatoes, seasoned. Pour the cream mixture evenly over the entire gratin.
5
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle with the remaining cheese, and bake uncovered for another 25-30 minutes, or until the potatoes are tender, the top is golden brown and bubbly, and the sauce is thickened.
6
Let the gratin rest for 10-15 minutes before serving to allow it to set. Serve warm as a side dish or a light main course.

Nutrition

Calories420 kcal

Protein14g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I prepare this gratin ahead of time?

You can assemble the gratin up to a day in advance and store it covered in the refrigerator. Add about 15-20 minutes to the covered baking time if baking from cold.

What type of cheese works best?

Sharp cheddar and Gruyère offer a great flavor combination and melt well. Other good options include Fontina, Swiss, or even a good quality Monterey Jack.

How can I ensure the potatoes are cooked through?

Slicing the potatoes very thinly (about 1/8-inch) is key. Using a mandoline can help achieve even slices. Covering the gratin for the initial baking period also helps steam the potatoes to tenderness.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.