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Cabbage and Potato Gratin With
Mustard Bread Crumbs

 1/3 cup slab bacon in  1/4-inch dice
 3/8 cup yellow onion in  1/4-inch dice
 1 1/2 cups Yukon Gold potatoes in  1/2-inch dice
 1 small bay leaf
 1 1/4 teaspoon salt
 1/2 teaspoon freshly ground black pepper
 8 cups green cabbage in 1-inch dice
 1/2 cup heavy cream

   For the bread crumbs:
 2 tablespoons unsalted butter
 1 1/4 cups fresh white bread crumbs
 1 garlic clove, minced
 Pinch salt
 Pinch cayenne pepper
 2 teaspoons Dijon mustard
 2 teaspoons chopped parsley
 3/8 cup Comté or Gruyère cheese, grated.

1. Heat oven to 425 degrees. Place bacon in a 12-inch sauté pan over medium heat
and cook about 2 minutes. Add onion and sauté, stirring frequently, until bacon is
crisp and onion is golden, about 5 minutes. Add potatoes, bay leaf, salt and pepper
and sauté, stirring, for 2 minutes. Add cabbage and sauté, stirring frequently until
cabbage wilts a bit, about 5 minutes.

2. Turn cabbage mixture into a shallow 1 1/2 or 2-quart casserole dish. Pour cream
into sauté pan and reduce over high heat, stirring constantly with a wooden spoon
until cream is reduced by half, about 2 minutes. Pour cream over cabbage and stir
to mix. Cover casserole with foil. Bake 10 minutes.

3. Meanwhile, melt butter in a 10-inch skillet over low heat. When it is foamy, add
bread crumbs and sauté, stirring constantly with a wooden spoon, until crisp and
golden, 5 to 7 minutes. Remove from heat, add garlic, salt, cayenne pepper, mustard
and parsley, stirring well to combine. Sprinkle casserole with cheese, then with bread
crumbs, and return to oven uncovered. Bake until fragrant and bubbling slightly around
edges, about 5 minutes. Serve as a side dish to roast fowl, pork or meaty fish like
monk or halibut.