Potato And Cabbage Gratin – a delicious recipe with cabbage, butter, flour, vegetable stock, heavy cream, Gouda cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0F. Grease a baking dish. Cook cabbage leaves in boiling salted water for 2-3 mins, drain then remove rib. Set aside.
2
For the sauce, melt 2 1/2 tbsp butter in a frying pan, add flour, then gradually add stock and cream. Bring to a boil, stirring. Add 2 oz Gouda cheese. Season and keep warm.
3
Arrange 1/2 the potatoes in fan-shaped layers in the prepared baking dish. Spread 1/3 of the sauce over potatoes. Add a layer of cabbage leaves and another 1/3 of the sauce. Arrange remaining potatoes in fan-shaped layers and top with remaining sauce. Sprinkle with remaining Gouda. Bake for 45 mins.
4
Meanwhile, melt 1 1/2 tbsp butter in a pan and toast ground almonds until golden. Mix almonds and parsley. Remove gratin from oven, scatter with almond mix, then bake for 15 mins more. Remove from oven and serve.
716
kcal
Calories
42
g
Fat
67
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6-8 leaves cabbage, 4 tbsp butter or margarine, 3 1/2 tbsp all-purpose flour, 1 2/3 cups vegetable stock, and more.
Yes, Potato And Cabbage Gratin falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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