1h 40m$13.32Potato Cabbage Cottage Gratin
A rustic baked supper of potatoes, green cabbage, leeks, cream, cheddar, and rosemary. Cozy, generous, and fit for a quiet cottage evening.
- Energy
- 461 calories per serving
- Protein
- 10.3 g per serving
- Carbs
- 47.2 g per serving
- Fat
- 26 g per serving
- Sodium
- 679 mg per serving
Shopping options
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
unsalted butter
3 Tablespoon
Kroger® Unsalted Butter Sticks
9%
leeks
2 Count
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
80%
heavy cream
1 Cup
Kroger® Heavy Whipping Cream Pint
50%
kosher salt
1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
whole milk
0.5 Cup
Kroger® Vitamin D Whole Milk Half Gallon
6%
fresh rosemary
1 Tablespoon
Simple Truth Organic® Rosemary
25%
sharp cheddar cheese
4 Ounce
Kroger® Sharp Cheddar Shredded Cheese
50%
Yukon gold potatoes
2 Pound
Yukon Gold Potatoes
100%
green cabbage
1.5 Pound
Green Cabbage
60%
garlic
2 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Yukon gold potatoes-2 lb
- green cabbage-1.5 lb
- leeks-2 large
- heavy cream-1 cup
- garlic-2 cloves
- whole milk-0.5 cups
- unsalted butter-3 tbsp
- fresh rosemary-1 tbsp
- sharp cheddar cheese-4 oz
- kosher salt-1.5 tsp
- black pepper-0.5 tsp
Preheat the oven to 375°F; thinly slice the Yukon gold potatoes, core and slice the green cabbage, slice the leeks, mince the garlic, chop the rosemary, and grate the cheddar.
Use a stable cutting board and keep fingers clear of the knife and box grater while slicing and grating.
Rub the baking dish with 1 tablespoon butter, then melt the remaining 2 tablespoons butter in a large skillet over medium heat.
Add the leeks and cook for 4 minutes, stirring until softened and fragrant.
Add the cabbage, garlic, 1 teaspoon salt, and pepper; cook for 8 to 10 minutes until the cabbage is wilted but not browned.
Layer half of the potatoes in the baking dish, spread over half of the cabbage-leek mixture, then repeat with the remaining potatoes and cabbage mixture.
Stir together the heavy cream, milk, rosemary, and remaining 1/2 teaspoon salt, then pour evenly over the gratin.
Scatter the cheddar cheese over the top, cover tightly with foil, and bake for 40 minutes.
Use oven mitts when moving the covered baking dish in or out of the hot oven.
Remove the foil and bake for 20 to 25 minutes more, until the potatoes are tender when pierced and the top is golden and bubbling.
Open the foil away from your face to avoid steam burns from the hot gratin.
Let the gratin rest for 10 minutes before serving so the cream settles and the slices hold together.
Resting helps reduce the risk of burns from bubbling cream.
How did it turn out?
Rating and review tools are unavailable right now.