Fry Family Potato Cabbage Gratin

By pattyellis

This recipe was shared with us (LocalHarvest.com) by the Ashland Food Co-op, and given to them by Fry Family Farm, in the Rogue Valley, Oregon. It caught my eye because it mostly used "winter foods", but combined them in a way that was new to me. It's a keeper! It was much quicker to make than my usual potato gratin, but equally good, and with the cabbage as an added nutritional bonus. I served it with a salad of bitter greens for a light supper.

Ingredients

• 1 pound Yellow Finn potatoes, cut into 1/4 inch slices
• 1 1/2 pounds green cabbage, cut into ribbons
• Sea salt and black pepper
• 1/4 cup unsalted butter
• 3 tablespoons fresh sage leaves, chopped, or 1 tablespoon dried
• 3-4 cloves garlic, minced
• 1 1/3 cups milk of choice
• 3 eggs
• 1/2 cup Parmesan cheese, grated
• 1/3 cup flour of choice

Details

Adapted from LocalHarvest.com

Preparation

Step 1

Pre-heat oven to 350 degrees.

Bring a gallon of water to a boil. Add the potatoes and boil until nearly tender (about 6 minutes). Remove from boiling water with a slotted spoon. Set aside.

Add the cabbage to the water and boil for about 5 minutes. Drain and dry in a kitchen towel.

Combine the potatoes, cabbage, and salt and pepper to taste in a bowl.

Melt the butter in a small skillet, and add the sage and garlic. Cook for a few minutes. Toss with the potatoes and cabbage, and transfer to a baking dish.

Combine the remaining ingredients, whisking well. Pour over the vegetables, and bake for about 50 minutes.

Let cool before serving