Golden Potato and Cabbage Gratin

Not an exciting name, but exciting flavours abound in this gratin.

Everything works perfectly in this dish. Apposing textures and flavour come together satisfyingly. Once the slicing is done, let the oven do the remainder of the work.

Serve with a roast, sausages or a steak - it will match well with any meat or fish.

INGREDIENTS TO SERVE SIX

200gm onion
1 x med clove garlic
400gm white cabbage
40ml apple cider, wine or sherry vinegar
2 tsp caster sugar
600gm potatoes
300ml whipping cream
80gm grated vintage cheddar
Salt flakes
Black pepper

COOKS NOTES

• Any potato variety will work in this dish so choose your favourite. As this is being published, we have baby Royal Blue potatoes in store, these are beautiful in this dish. Peel potatoes if preferred.
• Substitute the cream for chicken or vegetable stock although the finished dish will be quite different in flavour and texture.
• Serve the sweet and sour cabbage as a dish in its own right, it's delicious!
• A mandolin slicer really does make light work of this dish and speeds up preparation no end.
• NO WASTE TIP: When measuring out for this recipe, amounts can be approximate. For example, don't throw away any veggies, a few grams here and there really won't make a huge difference. These measurements are a guide only.

METHOD

1. Pre-heat oven to 180°C.
2. Place medium frying pan over medium heat.
3. Peel and halve onion, cut into slices.
4. Add 20ml olive oil to pan and fry onion seasoned with a large pinch salt flakes and couple grinds black pepper for about 5 minutes, until softened and lightly browned.
5. While onion is cooking, cut cabbage into wedges and shred into thin strips cutting width-ways travelling from tip to root.
6. Add crushed garlic clove and stir through onions. Immediately add cabbage to pan and stir well. Turn heat to medium high and season with further 2gm salt flakes and couple grinds black pepper.
7. Pour vinegar into pan and add sugar at the same time. Stir to incorporate.
8. Cook for a further couple of minutes, until cabbage has softened slightly (turn down heat if drying out and catching). Taste for seasoning and balance out sour with salt if needed.
9. Place into shallow, wide baking dish of 1.5L to 2L capacity.
10. Coarsely grate cheddar and set aside.
11. Cut unpeeled potatoes into ½cm slices (use mandolin if available). Toss in bowl with 3gm salt flakes and half a dozen grinds of black pepper and the grated cheese (or keep cheese for top of dish as seen in video).
12. Place cheesy potatoes on top of cabbage ensuring they are spread out evenly to create an even-ish layer.
13. Pour over cream and cover dish with foil. Place in oven and bake for 30 minutes.
14. Uncover and complete cooking for 15 to 20 minutes, until potatoes are tender and top golden brown.
15. Serve.

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