My friend Theresa is a really good cook. She’s ‘by the book’ and has an eye for a good recipe. I can be somewhat haphazard in my cooking. For instance, if I am missing an ingredient that I consider ‘optional,’ I might just go ahead and make the recipe anyway or replace the missing ingredient with something that I think might be similar. I am pretty sure that sometimes what I think is ‘optional’ is not. Theresa would likely consider this behavior heresy and I’m sure she would be right – she’s usually right about stuff. Theresa would not skip or replace an ingredient. Theresa would go to the store and procure the missing ingredient and of course her meal would turn out better than mine. Perhaps. Maybe. Probably. Of course Theresa would deny this and remind me that it is not a competition and again, she would be right. ☺
Theresa taught me how to the use New York Times food app and I’m hooked. I love it. It’s all linked up with my computer and as my brother Eric (who has given me my most favorite recipes) says, the NYT website is ‘very searchable’ or something along those lines….I can bop between the computer and my phone – very handy – and I can almost always find what I am looking for.
So… This recipe is from Theresa. It’s a NYT recipe and it’s delicious. Hats off to Theresa and Martha Rose Shulman
Cabbage and Potato Gratin
(-Martha Rose Shulman The NYT)
Preheat oven to 375° Butter a 3-quart baking or gratin dish
1 large savoy or green cabbage (I used Savoy), about 2 pounds, quartered
1 pound russet potatoes, peeled and sliced
2 garlic cloves, peeled
2 cups milk
½ cup crème fraiche
4 ounces Gruyere cheese, grated (1 cup tightly packed)
1 ounce Parmesan, grated (1/4 cup)
2 tsp finely chopped or slivered fresh sage
Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
Drain and use tongs to transfer cabbage quarters to a colander set over the sink. Allow cabbage to cool in the colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Slice crosswise into ½-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
Butter the 3-quart baking or gratin dish. Cut the garlic cloves in half and rub the dish with the cut surface. Slice the garlic and toss with the cabbage and potatoes.
In a bowl, whisk together milk, crème fraiche, 1 tsp salt and pepper. Pour into the bowl with the cabbage and potatoes. Add the cheeses and sage and gently toss together. Scrape into the baking dish.
Bake for 1 1/4 to 1 1/2 hrs. The top should be golden brown. During the first 45 minutes of cooking, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes with the back of a large spoon. After removing the pan from the oven let it rest for 10 to 15 minutes until liquid is reabsorbed into the cabbage/potato mixture. If the liquid doesn’t reabsorb, serve the dish using a slotted spoon.