Baked Cabbage and Potato Casserole
This Baked Cabbage and Potato Casserole is a perfect example of why casseroles are the best comfort food. Tender potatoes, caramelized cabbage, and a thick, creamy sauce are combined in this hearty, rustic meal, which is baked to perfection with a golden, cheesy top. This recipe works well as a filling side dish for a bigger meal, or as a cozy family dinner or potluck dish. This casserole’s blend of flavors and textures is too good to resist.
Components
- One tiny green cabbage, cut into thin slices once the core is out.
- Yukon Gold or Russet potatoes work great for this recipe. 4 medium potatoes, peeled and thinly sliced.
- One large onion, cut thinly.
- Three minced garlic cloves.
- To sauté, use two tablespoons of olive oil.
- For a light smokey flavour, use one teaspoon of smoked paprika.
- Two tablespoons of fresh thyme leaves or one teaspoon of dried thyme.
- To make a thick sauce, use one cup of heavy cream.
- One cup of milk is ideal; whole or 2% milk will do.
- One tablespoon Dijon mustard—to add a sharp bite.
- For a golden crust, use one cup of grated Gruyère or strong cheddar cheese.
- To taste, add salt and freshly ground black pepper.
- For garnish, add 1/4 cup of finely chopped fresh parsley.
- 1/4 cup of breadcrumbs is optional, but adds crunch.
Guidelines
1. Get the oven ready:
- Turn the oven on to 375°F, or 190°C.
- Spread butter or nonstick cooking spray to coat a 9 x 13-inch baking dish.
2. Get the veggies ready:
- In a big skillet, warm the olive oil over medium heat.
- Add the sliced onions and simmer for about 5 minutes, or until they begin to soften.
- When aromatic, add the minced garlic and sauté for an additional minute.
- Add the thyme, smoked paprika, and chopped cabbage and stir. Cook, stirring occasionally, until the cabbage is wilted and beginning to caramelize, 8 to 10 minutes.
- To taste, add salt and pepper for seasoning. Take off the heat and place aside.
3. Put the Casserole Together:
- Mix the milk, Dijon mustard, and heavy cream together in a small saucepan. Do not boil; instead, cook over medium heat until just warmed. Add pepper and salt for seasoning.
- In the bottom of the baking dish that has been prepared, arrange half of the sliced potatoes.
- Over the potatoes, distribute half of the cabbage mixture.
- Create even layers by repeating the process with the remaining potatoes and cabbage.
- Evenly pour the heated cream mixture over the casserole’s top.
- Evenly distribute the grated cheese on top. For added crunch, you can want to sprinkle on some breadcrumbs.
4. Put in the casserole:
- Bake the baking dish for 45 minutes in a preheated oven covered with aluminum foil.
- Once the potatoes are soft and the top is bubbling and golden, about another 20 to 25 minutes of baking is required. After 45 minutes, take off the foil.
- Cover the top loosely with foil if it’s browning too quickly.
5. Present and Arrange:
- After the casserole is finished cooking, take it out of the oven and give it ten minutes to set.
- Before serving, garnish with fresh parsley.
Advice for Excellence
- Potato Thickness: Ensure that the potato slices have a consistent thickness during cooking. A mandoliner slicer comes in quite handy.
- Pick Your Cheese: Sharp cheddar has a sharper flavour, while Gruyere adds a nutty touch. Cheeses can be combined to provide a more nuanced flavour.
- Cream Mixture: Take care not to heat the milk or cream too much. To make sure it blends nicely with the casserole and doesn’t curdle, gently warm it.
In summary
- This dish, Baked Cabbage and Potato Casserole, is gratifying and highlights the finest qualities of basic ingredients. A classic comfort food casserole, it features sweet caramelized cabbage, soft potatoes, and a creamy, cheesy topping. It’s ideal served as a substantial side dish to go with a range of entrees or as a vegetarian main course. Savor this comforting and delectable dish whenever you need a little more warmth on your plate.