Cabbage and Potato Gratin with Sage

[A note from Linda - the recipe calls for peeling the potatoes, but the potatoes in your box are freshly dug and the skin is extremely thin and tender, so I wouldn't bother to peel. Besides, you lose a lot of good nutrition when you cut off the potato peels.]

Ingredients

1 pound potatoes 1-½ pounds savory or other green cabbage
sea salt and freshly ground pepper
4 tablespoons unsalted butter
3 tablespoon chopped sage
1 garlic clove, chopped
1 1/3 cups of milk
3 eggs
½ cup freshly grated Parmesan
1/3 cup all-purpose flour

Procedure

1. Preheat the oven to 350 degrees. Lightly butter an 8 X 12 inch gratin dish. Bring a gallon of water to a boil while you prepare the vegetables. Peel [see my note] and slice the potatoes 1/4 inch thick; slice the cabbage into 1-inch ribbons.

2. Add 1 tablespoon salt to the water, add the potatoes, and boil until nearly tender, about 6 minutes. Scoop them into a colander, then add the cabbage to the pot and cook for 5 minutes. The water may not return to a boil. Drain, rinse under cool water, then twist in a kitchen towel to remove the excess moisture. Get it as dry as you can. Combine the cabbage and potatoes in a bowl.

3. Melt the butter in a small skillet with the sage and garlic. Cook for about 1 minute without letting the garlic brown. Pour it over the cabbage and potatoes. Toss well, taste for salt, and season with pepper. Transfer to the baking dish.

4. Whisk the remaining ingredients together, pour them over the vegetables, and bake until firm and lightly browned, about 50 minutes. Let cool for at least 10 minutes, then cut into pieces and serve.

Serves 4-6.

From Local Flavors, by Deborah Madison.

Last updated: June 2, 2007