Cabbage and Potato Gratin

Cabbage and Potato Gratin         serves 4-6

This recipe mixes cabbage and potatoes, a most natural combination.  The amounts of ingredients used is flexible and the recipe is quite forgiving to changes and/or creativity.  The recipe is from the cookbook “Local Flavors: Cooking and Eating from America’s Farmer’s Markets” by Deborah Madison.

1 pound potatoes
1½ pounds green cabbage
sea salt and freshly ground pepper
4 TBS unsalted butter
3 TBS chopped sage
1 garlic clove, chopped
1 1/3 cups milk
3 eggs
½ cup freshly ground Parmesan cheese
1/3 cup all-purpose flour

Preheat the oven to 350ºF.  Lightly butter an 8 x 12-inch gratin dish.  Bring a gallon of water to a boil while you prepare the vegetables: Peel and slice the potatoes ¼-inch thick; slice the cabbage into 1-inch ribbons.

Add 1 TBS salt to the water, add the potatoes, and boil until nearly tender, about 6 minutes.  Scoop them into a colander, then add the cabbage to the pot and cook for 5 minutes.  The water may not return to a boil.  Drain, rinse under cool water, then twist in a kitchen towel to remove excess moisture.  Get it as dry as you can.  Combine the cabbage and potatoes in a bowl.

Melt the butter in small skillet with the sage and garlic.  Cook for about 1 minute without letting the garlic brown.  Pour it over the cabbage and potatoes.  Toss well, taste for salt, and season with pepper.  Transfer to the baking dish.
Whisk the remaining ingredients together, pour them over the vegetables, and bake until firm and lightly browned, about 50 minutes.  Let cool for at least 10 minutes, then cut into pieces and serve.

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