Potato Cabbage Gratin

January 2, 2009

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Here’s a great way to warm your family on a cold winter’s night … It’s also easy to make. You can steam the cabbage while you simmer the potatoes. Buy a firm, fresh head and sprinkle it with lemon juice before you steam it to avoid the cabbage smell.

1 pound waxy potatoes (4 medium)
1 1/2 pounds cabbage (1 1/2 head)
juice of 1 lemon
1 pound onions (2 medium large)
2 tablespoons olive oil, divided
4 ounces log chèvre
4 ounces water
1 bay leaf
1/2 cup plus 1 tablespoon unseasoned breadcrumbs, divided
grated whole nutmeg to taste
sea salt and freshly ground white pepper to taste

In the bottom of a 3- or 4-quart steamer pan, cover the potatoes with cold water and bring to a boil. Slice the cabbage into 2-inch wedges, place in the steamer basket and sprinkle with the lemon juice. Cover, reduce the heat to medium-low, and simmer until tender, 10 to 15 minutes for the cabbage, 20 to 25 minutes for the potatoes. Drain, cool, and roughly chop each and set aside.

Slice the onions, thinly. In a large chef’s pan over medium heat, heat 1 tablespoon of oil and add the onions. Reduce the heat to low, cover, and sweat until translucent, stirring occasionally, about 30 minutes.

Preheat the oven to 400 degrees F. Grease a shallow 1 1/2-quart gratin and set aside.

In a small saucier over extremely low heat, combine the chèvre, water, and bay leaf. Stir with a whisk until melted.

In a medium mixing bowl, combine the potatoes, cabbage, and onions. Fold in the chèvre mixture and 1/2 cup breadcrumbs.  Season with nutmeg, salt, and pepper.  Turn into the prepared gratin and top with the remaining breadcrumbs and 1 tablespoon oil.  Bake for 40 to 50 minutes or until browned.
Makes 4 servings.

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