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
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.
© 2020 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.
Do 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 recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?