Potato and Cabbage Gratín

Name: Potato and Cabbage Gratín
Cuisine: France
Ingredients: 1 to 1¼ pounds red potatoes (about 3 medium), sliced ¼ inch thick; ¾ cup milk; 1 whole egg; 1 egg yolk; 2 tablespoons flour; Pinch of freshly grated nutmeg; Salt and freshly ground pepper; Salt and freshly ground pepper; 2 ounces imported Cantal, aged gouda, or Swiss Gruyère, shredded; 2 ounces imported Cantal, aged gouda, or Swiss Gruyère, shredded; 2 ounces imported Cantal, aged gouda, or Swiss Gruyère, shredded; 2 pounds green cabbage, quartered; 1 tablespoon plus 1 teaspoon extra virgin olive oil; Salt; 1 tablespoon unsalted butter or duck fat; 1 tablespoon unsalted butter or duck fat; 3 juniper berries, gently bruised; 2 garlic cloves, thinly sliced; 1 bay leaf; 3 sprigs of thyme; ½ cup poultry, pork, or vegetable stock; ½ cup poultry, pork, or vegetable stock; 2 ounces dry-cured ham, such as Bayonne or serrano, finely diced (½ cup); ½ cup poultry, pork, or vegetable stock; 2 ounces dry-cured ham, such as Bayonne or serrano, finely diced (½ cup); 2 ounces dry-cured ham, such as Bayonne or serrano, finely diced (½ cup)

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

In this superb southwestern French gratin, a base of silky soft leaves of green cabbage are topped with a layer of crusty potatoes plus a second super-thin layer of cheese custard. The whole is baked to a golden brown crust.

Ingredients

2 pounds green cabbage, quartered
Salt
1 tablespoon plus 1

Europe
France
Side dish
Mediterranean

Method

About 3 hours before serving, preheat the oven to 325°F. Slip the cabbage wedges into a large pot of boiling salted water until tender but still green, about 12 minutes. Drain the cabbage and rinse under cold running water. When cool enough to handle, squeeze out t