Cabbage Potato Gratin

Thinly sliced potatoes and tender cabbage bake in garlicky thyme cream beneath a golden layer of Gruyere.

Prep: 25 min · Cook: 75 min · Yield: 6 · Method: Oven

Ingredients

• 1.5 pounds green cabbage
• 2 pounds russet potatoes
• 2 cups heavy cream
• 6 ounces gruyere cheese
• 3 cloves garlic
• 1 tablespoon fresh thyme
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon unsalted butter

Cooking instructions

1. Heat the oven to 375°F. Butter a 9-by-13-inch baking dish. (about 5 min) — 375°F
2. Remove the cabbage core and slice the leaves into thin ribbons. Peel the potatoes and slice them 1/8 inch thick; keep the slices in a bowl of cold water while you prepare the cream. (about 10 min)
3. In a saucepan, combine the cream, finely grated garlic, thyme leaves, salt, and pepper. Warm over medium heat until steaming but not boiling, then remove from the heat. (about 5 min) — Medium heat
4. Drain and pat the potato slices dry. Arrange one-third of the potatoes in the baking dish, followed by half of the cabbage. Repeat with another one-third of the potatoes, the remaining cabbage, and the final potatoes. (about 8 min)
5. Pour the warm cream evenly over the layers. Cover the dish tightly with foil and bake until the potatoes are nearly tender when pierced with a knife. (about 50 min) — 375°F
6. Remove the foil and sprinkle the Gruyere evenly over the top. Bake until the cheese is bubbling and deeply golden and the potatoes are completely tender. (about 20 min) — 375°F
7. Rest the gratin for 10 minutes before serving so the cream can settle and the layers can be cut cleanly. (about 10 min)