====== Cabbage and Potato Gratin ======
  * 2 lb cabbage - quartered
  * 1 1/2 lb baking potatoes - peeled and sliced
  * 2 garlic cloves - peeled
  * 2 cups milk
  * 1/2 cup creme fraiche
  * 1 tsp salt
  * black pepper
  * 4 oz. Gruyere - grated (1 cup tightly packed)
  * 1 oz. Parmesan - grated (1/4 cup)
  * 2 tsp finely chopped fresh sage
    
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  - Bring large pot of water to a boil, salt generously and add quartered cabbage, add potato slices. Boil gently for 5 min.
  - Drain and use tongs to transfer cabbage quarters to a colander. Drain potato slices and place in large bowl. Allow cabbage to cool until you can handle the pieces. Core the wedges, cut them in half lengthwise. Slice crosswise into 1/2" ribbons. Return to colander and drain for another 5 min. Place in the large bowl with the potatoes.
  - Heat oven to 375 deg. Spray non stick on a baking dish (9"x13") or gratin large enough to provide a thin layer of cabbage and potatoes. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes in bowl.
  - In bowl mix together milk, creme fraiche, salt, and black pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, gently toss together. Scrape into baking dish.
  - Bake 1hr 15min to 1hr 30min until top is golden brown. During the first 45 min press the vegetables down into the liquid in the baking dish every 10-15 min, using thee back of a spoon. The gratin will still be bubbling when removed from the oven and you will see liquid in the baking dish. Let stand 10-15 min before serving to allow liquids to be reabsorbed.
  
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  Serves: 6      Total cook time: 90 min
  Source: NYT Cooking App

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{{tag>food,maincourse }}