Servings: eight as a side dish.
Serve this hearty gratin with roasted chicken, sausages, or pork.
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Transfer any leftovers to a smaller ovenproof dish that’s just big enough to hold them, taking care to keep the crust on top. To reheat, drizzle with a little chicken broth, cider, or milk and bake, uncovered, at 350°F until heated through, about 30 minutes.
I was a bit reluctant to make this with only one review from such a long time ago. I made the FC recipe "Tuscan Peasant Soup" and had leftover Savoy cabbage and this seemed like a good way to use it. I found it to be worth the effort and would definitely make it again. I made two minor changes. I added a tablespoon of fresh chopped thyme to the cabbage/potato mixture before baking. And then shortly before finishing baking I added grated Parmesan over the breadcrumbs on top. The cabbage does not predominate the taste of the dish. This is a comforting dish good for cold weather.
The flavors in the dish didn't "wow" me. I was disappointed with how much butter it called for and how long it took to make. It might be a good basic accompaniment to corned beef.
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