Potato Cabbage Cottage Gratin

Ingredients

• 2 Pound Yukon gold potatoes - 2 pounds (thinly sliced), thinly sliced
• 1.5 Pound green cabbage - 1 1/2 pounds (cored and thinly sliced), cored and thinly sliced
• 2 Count leeks - 2 large (white and light green parts sliced), Use white and light green parts.
• 3 Tablespoon unsalted butter - 3 tablespoons, Divided: 1 tablespoon for the baking dish and 2 tablespoons for the skillet.
• 2 Count garlic - 2 cloves (minced), minced
• 1 Cup heavy cream - 1 cup
• 0.5 Cup whole milk - 1/2 cup
• 1 Tablespoon fresh rosemary - 1 tablespoon (finely chopped), finely chopped
• 4 Ounce sharp cheddar cheese - 4 ounces (grated), grated
• 1.5 Teaspoon kosher salt - 1 1/2 teaspoons, Divided: 1 teaspoon with cabbage and 1/2 teaspoon in the cream mixture.
• 0.5 Teaspoon black pepper - 1/2 teaspoon

Instructions

1. Preheat and prep vegetables

   1. *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.

2. Butter the dish and melt butter

   2. Rub the baking dish with *1 tablespoon butter*, then melt the remaining *2 tablespoons butter* in a large skillet over medium heat.

3. Soften the leeks

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

4. Wilt the cabbage

   4. Add the *cabbage*, garlic, *1 teaspoon salt*, and pepper; cook for *8 to 10 minutes* until the cabbage is wilted but not browned.

5. Layer the gratin

   5. 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.

6. Add the cream mixture

   6. Stir together the *heavy cream*, milk, rosemary, and remaining *1/2 teaspoon salt*, then pour evenly over the gratin.

7. Cover and bake

   7. Scatter the *cheddar cheese* over the top, cover tightly with foil, and bake for *40 minutes*.

8. Uncover and brown

   8. 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*.

9. Rest before serving

   9. Let the gratin rest for *10 minutes* before serving so the cream settles and the slices hold together.