Garlic Herb Cabbage Potato (Printer Friendly)

Layered potatoes and cabbage with garlic and fresh herbs baked under a crisp cheese crust.

# What You Need:

→ Vegetables

01 - 1 ¾ lbs waxy potatoes, peeled and thinly sliced
02 - ½ medium green cabbage, cored and thinly sliced
03 - 1 medium yellow onion, thinly sliced
04 - 4 cloves garlic, minced

→ Dairy

05 - ¾ cup + 2 tbsp heavy cream
06 - ½ cup grated Gruyère cheese
07 - ½ cup grated Parmesan cheese
08 - 2 tbsp unsalted butter

→ Herbs & Spices

09 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
10 - 1 tbsp fresh parsley, chopped
11 - 1 tsp fresh rosemary, finely chopped
12 - ½ tsp freshly ground black pepper
13 - 1 tsp salt
14 - Pinch ground nutmeg

→ Optional

15 - ¼ tsp chili flakes (optional)

# Directions:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter.
02 - Melt butter in a large skillet over medium heat. Add onion and garlic and sauté until fragrant, about 3 minutes.
03 - Add cabbage to skillet and cook 5–7 minutes, stirring occasionally, until softened. Season with salt, pepper, and nutmeg. Remove from heat.
04 - Warm cream gently in a small saucepan. Stir in thyme, rosemary, and chili flakes if using. Do not boil; just infuse herbs.
05 - Arrange half the potato slices in the baking dish. Top with half the cabbage mixture, then sprinkle half the Gruyère and Parmesan cheeses.
06 - Repeat with remaining potatoes, the rest of the cabbage mixture, and cheeses.
07 - Pour the warm herbed cream evenly over all layers. Press gently to settle.
08 - Cover dish tightly with foil and bake for 30 minutes.
09 - Remove foil and bake uncovered for 15–20 minutes until top is golden and potatoes are tender.
10 - Let gratin rest 10 minutes. Garnish with chopped parsley before serving.

# Pro Advice:

01 -
  • Layering potatoes and herby cabbage gives each bite just the right balance of softness, richness, and aroma.
  • It's easily made gluten free, and the cheese crust turns irresistibly crisp with hardly any fuss.
02 -
  • If you rush slicing the potatoes, the layers cook unevenly and the top gets tough—steady hands are worth it.
  • Finally letting it rest before serving stops all the cheesy goodness from slumping and gives you tidy slices.
03 -
  • The edges crisp up beautifully if you overlap potato slices along the sides.
  • Warming the cream (not boiling) lets herbs gently perfume the whole dish—rushing this misses the magic.
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