Baked Cabbage and Potato Casserole with Cheese
Layers of soft cabbage, potatoes, and melting cheese combine to make a cosy and filling baked cabbage and potato casserole with cheese. This is a tasty recipe that you should try:
Ingredients:
- 1 small head of thinly sliced cabbage
- Three big potatoes, thinly sliced and peeled
- One finely sliced onion
- two minced garlic cloves
- One cup of shredded cheddar cheese, or any other preferred cheese
- Grated Parmesan cheese, half a cup
- One cup of heavy cream
- Half a cup of vegetable or chicken broth
- two tsp butter
- Two tablespoons of flour (all-purpose)
- To taste, add salt and pepper.
- Chopped fresh parsley (for garnish)
Guidelines:
- Turn on the Oven: Set the oven’s temperature to 375°F, or 190°C. Coat a 9-by-13-inch baking dish with cooking spray or butter.
- To prepare the vegetables, melt one tablespoon of butter over medium heat in a large skillet.
- Add the potatoes, onion, minced garlic, and thinly sliced cabbage. Simmer for 5 to 7 minutes, or until the veggies are starting to get tender, stirring once and then. To taste, add salt and pepper for seasoning.
- Prepare the Cheese Sauce:
- Melt the remaining tablespoon of butter in a separate pot over medium heat. After whisking in the flour, cook for one to two minutes, or until gently golden.
- Whisk in the heavy cream and broth (either chicken or veggie) gradually. Cook until the sauce thickens and starts to bubble, stirring regularly.
- Take the pot off of the burner and mix in all of the grated Parmesan cheese and half of the shredded cheddar cheese until they are smooth and melted. To taste, add salt and pepper for seasoning.
- To assemble the casserole, line the bottom of the baking dish with an even layer of half of the cooked vegetables.
Evenly cover the vegetables with half of the cheese sauce.
Proceed with the leftover veggies and cheese dressing.
Bake: Bake the baking dish for 30 minutes in a preheated oven, covered with aluminium foil. - Take off the foil and cover the dish with the remaining shredded cheddar cheese.
- Bake, uncovered, for a further 15 to 20 minutes, or until the potatoes are soft and the cheese is melted and bubbling.
- Serve: Take the dish out of the oven and let it a few minutes to cool down before cutting into portions.
If preferred, garnish with finely chopped fresh parsley and serve warm.
Advice:
- Changes: To add more flavour and protein, add cooked gammon or sausage. For a variation in flavour, you can also use different cheeses like Gruyere or Swiss.
- Make-Ahead: The casserole can be made in advance and chilled for the night. Just bake it as instructed the following day.
- Storage: Keep any leftover casserole in the fridge for up to three days by placing it in an airtight container. Reheat in the microwave or oven until well heated.
- This meal, which is ideal for a potluck or family supper, is a soothing and fulfilling baked cabbage and potato
- casserole with cheese. Savour the flavour of creamy, cheesy richness and the filling combination of potatoes and cabbage!