Name: Cabbage Gratin (Gratin de Choux)
Yield: 6 servings
Cuisine: French
Ingredients: Pepper from the mill; 4 tablespoons butter; 5 ounces slab bacon; 1½ cups heavy cream, or more as needed; Salt; 1½ cups grated Beaufort or Emmental cheese; 2 large heads of Savoy cabbage

Preparation info

6
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This is the exquisite recipe of Madame Maillet. If none of the French cheeses are to be found, substitute Gruyère or Emmenthal.

Ingredients

2 large heads of Savoy cabbage
5 ounces slab bacon
4 tab

Method

Core and quarter each head of cabbage. Blanch the pieces of cabbage twice, starting both times in boiling water. Cut the cabbages into ¼-inch slivers; discard the cores.

Cut the bacon into ⅓-inch cubes and render them in a large sauté pan until golden. Discard most of the bacon fat, add the butter to the pan and heat it well, toss the cabbage into the bacon cubes; salt and pepper and co