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Potato Cabbage Cottage Gratin
2h 5m$11.52

Potato Cabbage Cottage Gratin

Potato, cabbage and leek gratin with cream, cheddar and rosemary. Use a deep 9-by-13-inch dish and allow about 125 minutes for preparation, staged cooking and the final ten-minute rest.

  • cabbage
  • cottage supper
  • cozy
  • gratin
  • Hobbit
  • plant-based
  • potato
  • Shire supper
  • vegetarian
Bundle it with similar meals
25 min prep100 min cook6 servingshard

Shopping options

Check ingredients to include themPackage used · most used first

Yukon gold potatoes · 2 Pound

Yukon Gold Potatoes

100%

In recipe$3.38
To buy$3.38
Details
Fresh Potatoes · 1 lb$1.69 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

leeks · 2 Count

Organic Leeks-Order by the Bunch (2-3 leeks per bunch)

80%

In recipe$2.79
To buy$3.49
Details
1 lb$3.49 per packageBuy 1Package use: 80%Product matchEstimated at KROGER

green cabbage · 1.5 Pound

Green Cabbage

75%

In recipe$1.49
To buy$1.98
Details
1 lb$0.99 per packageBuy 2Package use: 75%Product matchEstimated at KROGER

heavy cream · 1 Cup

Kroger® Heavy Whipping Cream Pint

50%

In recipe$1.75
To buy$3.49
Details
Kroger · 1 pt$3.49 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

sharp cheddar cheese · 4 Ounce

Kroger® Sharp Cheddar Shredded Cheese

50%

In recipe$1.00
To buy$2.00
Details
Kroger · 8 oz$2.00 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

whole milk · 0.5 Cup

Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle

25%

In recipe$0.42
To buy$1.69
Details
Kroger · 1 pt$1.69 per packageBuy 1Package use: 25%Product matchEstimated at KROGER

garlic · 2 Count

Garlic

Sale

20%

In recipe$0.10
To buy$0.50
Details
1 ct$0.89
Sale
$0.50 per packageBuy 1Package use: 20%Product matchEstimated at KROGER

fresh rosemary · 1 Tablespoon

Simple Truth Organic® Rosemary

13%

In recipe$0.31
To buy$2.49
Details
Simple Truth Organic · 0.5 oz$2.49 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

unsalted butter · 3 Tablespoon

Kroger® Unsalted Butter Sticks

Sale

9%

In recipe$0.28
To buy$2.99
Details
Kroger · 4 sticks / 16 oz$3.59
Sale
$2.99 per packageBuy 1Package use: 9%Product matchEstimated at KROGER

black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

kosher salt · 1.5 Teaspoon

Kroger® Coarse Kosher Salt

1%

In recipe$0.02
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$11.52

· only what you use

$1.92

per serving · 6 servings

You pay at checkout$22.01
52% used in this recipe$10.49 unused

All ingredients selected

Checkout$28.19
Recipe portion$11.61

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Yukon gold potatoes-2 lb
  • green cabbage-1 1/2 lb
  • leeks-2 large
  • heavy cream-1 cup
  • garlic-2 cloves
  • whole milk-1/2 cup
  • unsalted butter-3 tablespoons
  • fresh rosemary-1 tablespoon
  • sharp cheddar cheese-4 oz
  • kosher salt-1 1/2 teaspoons
  • black pepper-1/2 teaspoon
1
Preheat and prep vegetables
Cutting Board
Box grater
Chef’s knife

Heat the oven to 375°F and slice the potatoes evenly about 1/8 inch thick. Use a deep 9-by-13-inch dish of at least 4 quarts. Core and slice the cabbage, rinse and 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.

2 pounds potatoes
1 1/2 pounds cabbage
2 Count leek
2 Count garlic
1 tablespoon rosemary
4 ounces cheddar cheese
2
Butter the dish and melt butter
Large skillet
Measuring cups and spoons
9-by-13-inch baking dish

Grease the baking dish with one-third of the butter and melt the rest over medium heat. Use a deep skillet of at least 5 quarts.

3 tablespoons butter
3
Soften the leeks
Large skillet

Add the leeks and cook for 4 minutes, stirring until softened and fragrant.

2 Count leek
4
Wilt the cabbage
Large skillet

Add the cabbage by handfuls and cook until wilted but not browned. Stir each addition to make room for the next, then add the garlic, two-thirds of the salt and all the pepper. Allow about 8–10 minutes after all the cabbage is added.

1 1/2 pounds cabbage
2 Count garlic
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
5
Layer the gratin
9-by-13-inch baking dish

Layer half the potatoes and half the cabbage-leek mixture, then repeat with the remaining halves. Spread each layer evenly.

2 pounds potatoes
6
Add the cream mixture
Measuring cups and spoons

Mix the cream, milk, rosemary and remaining salt, then pour evenly over the gratin.

1 cup heavy cream
1/2 cup whole milk
1 tablespoon rosemary
1/2 teaspoon Kosher Salt
7
Cover and bake
Aluminum foil
9-by-13-inch baking dish

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.

4 ounces cheddar cheese
8
Uncover and brown
Aluminum foil
9-by-13-inch baking dish

Uncover and bake until a knife passes easily through the center potatoes and the top is golden and bubbling. Start checking after 20–25 minutes. Open the foil away from your face; loosely cover again if the top browns before the potatoes soften.

Open the foil away from your face to avoid steam burns from the hot gratin.

9
Rest before serving
9-by-13-inch baking dish

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.

10

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