Potato Gratin Recipe

Name: Potato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head savoy cabbage, cored, cleaned, and shredded finely; 1 cup shredded meat, of your choice; 2 tablespoons unsalted butter, plus; more unsalted butter, for greasing the gratin dish; 4 garlic cloves, finely chopped; 12 bunch fresh chives, finely chopped to 1/4 cup; sea salt; fresh ground black pepper; 2 lbs baking potatoes, unpeeled and thinly sliced (about 1/8-inch, see Note*); 2 ½ cups heavy cream; 2 cups grated parmesan cheese

Servings: persons

1 head savoy cabbage, cored, cleaned, and shredded finely
1 cup shredded meat, of your choice
2 tablespoons unsalted butter, plus
more unsalted butter, for greasing the gratin dish
4 garlic cloves, finely chopped
12 bunch fresh chives, finely chopped to 1/4 cup
sea salt
fresh ground black pepper
2 lbs baking potatoes, unpeeled and thinly sliced (about 1/8-inch, see Note*)
2 ½ cups heavy cream
2 cups grated parmesan cheese

1
Preheat the oven to 375 degrees F.
2
Add 1 tablespoon butter to bacon fat in frying pan.
3
When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften.
4
Add the cabbage and coat it with the butter.
5
Slowly let it wilt.
6
Add shredded meat meat.
7
Season with salt and freshly ground black pepper.
8
Remove from heat and add most of the chives, reserving a little for the garnish.
9
Generously butter the bottom and sides of an ovenproof casserole dish.
10
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.
11
Using your hands, place a layer of potatoes in the casserole dish.
12
Sprinkle with Parmesan and repeat with 2 more layers.
13
Spoon the cabbage mixture on top and spread it out evenly over the potatoes.
14
Top it off with 2 more layers of potato and Parmesan.
15
Pour the remaining 1cup cream over the dish.
16
Sprinkle with the remaining Parmesan.
17
Cover dish with aluminum foil.
18
Bake for 1 hour.
19
Remove foil and bake for 30 minutes until golden brown.
20
Leave for 10 minutes before serving.
21
Garnish with fresh chives.
22
*Note:Slice the potatoes immediately before using so they don't turn brown.

1103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 head savoy cabbage, cored, cleaned, and shredded finely, 1 cup shredded meat, of your choice, 2 tablespoons unsalted butter, plus, more unsalted butter, for greasing the gratin dish, and more.

Yes, Potato 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.

That's it — enjoy your meal!

Potato Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions