Cheesy Cabbage Gratin

Cheesy Cabbage Gratin

David Venable

Prep Time: 20 minutes

Serves: 6–8

Ingredients

  • 1 large head of green cabbage, cut into 1" to 2" chunks (about 16 cups of cabbage)
  • 3 russet potatoes, peeled and cut into 1" cubes
  • 1 cup large diced yellow onion
  • 3 Tbsp oil
  • 3 tsp salt
  • 1 tsp black pepper
  • 2 tsp fresh thyme leaves, chopped
  • 1 (15-oz) jar alfredo sauce
  • 1 Tbsp whole grain mustard
  • 1/4 tsp nutmeg
  • 1/2 cup heavy cream
  • 1 cup chopped, cooked bacon
  • 2 cups shredded Gouda
  • 1 cup crushed butter crackers
  • 1/4 cup grated parmesan cheese

Preparation

Preheat the oven to 375°F. Spray 2 baking sheets with nonstick cooking spray. Set aside.

Spray a 9x13 baking dish with nonstick cooking spray. Set aside.

In a large mixing bowl, add the cabbage, potatoes, onion, and oil. Gently toss to combine.

Lay the veggies out in a single layer on both baking sheets.

Bake for 20–25 minutes, tossing the vegetables halfway through. The cabbage should be golden brown on the edges and potatoes should be not quite fork tender.

Add the cooked veggies back into the large mixing bowl along with the salt, pepper, thyme, alfredo, mustard, nutmeg, heavy cream, and bacon. Stir until combined.

Pour the mixture into the prepared 9x13 pan. Then, sprinkle the Gouda, crushed crackers, and parmesan cheese evenly over the top of the casserole. Loosely cover with aluminum foil and bake for 20–25 minutes. Remove the foil and cook for 5–10 minutes more until golden brown and bubbly. Let sit five minutes before serving.

Cook's Notes

To add even more smokiness to this dish, use smoked Gouda.

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