Creamy, cheesy, and packed with hearty flavors, this cabbage and potato gratin is a comforting twist on a classic casserole. Layers of tender cabbage and potatoes are baked in a rich, garlicky cream sauce, then topped with golden, bubbly cheese. It’s the perfect side dish or a satisfying main course for cozy evenings.

Cook Time: 50 minutes
Prep Time: 15 minutes

Ingredients:

• 1/2 head of green cabbage, thinly sliced
• 3 medium potatoes, thinly sliced (Yukon Gold or Russet)
• 2 garlic cloves, minced
• 1 cup heavy cream or half-and-half
• 1 cup grated Gruyere or sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients:
   

• Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish with butter.

1. Layer the Gratin:
   

• Arrange half of the potato slices in a single layer on the bottom of the dish. Sprinkle with salt, pepper, and a pinch of thyme. Add a layer of cabbage, followed by the remaining potato slices.

1. Make the Cream Sauce:
   

• In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant. Stir in the cream, thyme, salt, and pepper. Heat until just warmed through (do not boil).

1. Assemble and Bake:
   

• Pour the cream sauce evenly over the layered potatoes and cabbage. Sprinkle the Gruyere or cheddar cheese on top, followed by Parmesan. Cover the dish with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.

1. Serve:
   

• Let the gratin rest for 5 minutes before serving. Garnish with fresh thyme or parsley if desired. Serve hot and enjoy!