Servings: eight as a side dish.
Serve this hearty gratin with roasted chicken, sausages, or pork.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Brilliant way to explain
its nice
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Subscribe today and save up to 44%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review