The savoy cabbage potato gratin is a piece of childhood for me. My grandma always prepared it in autumn when the savoy cabbage was harvested from her own garden. The scent that then wafted through the house was simply unmistakable and immediately evoked cozy feelings. Her recipe was, of course, a well-kept family secret, but I have tried to reconstruct it as best as possible and simplify it with the Thermomix® without losing the original taste. The main stars of this casserole are, of course, the savoy cabbage and the potatoes. The savoy cabbage, with its curly leaves and its slightly sweet, earthy taste, brings a pleasant spice to the dish. Make sure to choose a fresh, firm savoy cabbage head. The potatoes, preferably waxy varieties such as Linda or Annabelle, provide the necessary satiety and a creamy texture. They wonderfully absorb the aromas of the savoy cabbage and the cream. The onion serves as an aromatic foundation, the butter provides a slight nuttiness when sautéing. The cream connects all the ingredients and gives the gratin its creaminess. Nutmeg, salt and pepper round off the taste profile and should not be used sparingly. The grated cheese, ideally a mixture of Emmentaler and Gouda, provides a golden brown crust and a savory taste. When preparing in the Thermomix®, it is important not to chop the onion too finely, as it can burn otherwise. The 3 seconds on speed 5 are ideal. When steaming the savoy cabbage in the Thermomix®, be sure to activate the reverse function so that the cabbage pieces are not chopped. Pre-cooking the potatoes is important so that they cook in the oven and do not remain too hard. Be careful not to cook them for too long, as they will otherwise fall apart. The cream-spice mixture can also be prepared directly in the mixing bowl to avoid extra washing up. For a vegetarian version, you can simply leave the casserole as it is. If you like it vegan, you can replace the cream with a plant-based cream alternative and use a vegan cheese. Instead of nutmeg, you can also use other spices such as caraway or marjoram to give the casserole a different note. If you like it a little more hearty, you can fry bacon cubes and mix them into the potato-savoy cabbage mixture. The savoy cabbage potato gratin tastes best when it comes fresh from the oven and the cheese crust is nicely browned. A fresh salad goes well with it, for example a lamb's lettuce with a light vinegar-oil dressing. A piece of bread or baguette also tastes excellent with it. Leftovers of the casserole can be stored in the refrigerator and reheated the next day. It also tastes very good cold. The casserole can also be prepared well in advance. You can layer it the day before and then bake it the next day. This saves time and you still have a delicious, homemade meal on the table.

Savoy Cabbage Potato Gratin

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Description

Ingredients (10 ingredients)

Preparation (9 steps)

Chop onion

Sauté onion

Prepare savoy cabbage

Steam savoy cabbage

Prepare potatoes

Prepare cream

Layer casserole

Add cream and cheese

Bake casserole

Finished cooking? Great! 🎉

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