Cabbage and Potato Gratin

1. Boil Cabbage and Potatoes

Boil a large pot of salted water. Add quartered cabbage and peeled, sliced potatoes and simmer for about 5 minutes until slightly softened. Drain and let cool. Once cool, core the cabbage and slice into ribbons, draining for another 5 minutes.

2. Prepare Baking Dish

Preheat the oven to 375 degrees Fahrenheit. Butter a 3-quart baking dish generously. Rub the inside of the dish with a peeled garlic clove.

3. Toss Vegetables with Garlic

In a large bowl, toss the cooled cabbage and potatoes with slivers of the remaining garlic.

4. Mix Cheese Sauce

In a separate bowl, whisk together milk, crème fraîche, a pinch of salt, black pepper, grated Gruyère and Parmesan cheeses, and finely chopped fresh sage.

5. Combine and Bake

Pour the cheese sauce mixture over the cabbage and potatoes, toss to coat, and transfer to the prepared baking dish. Press down every 10 to 15 minutes while baking. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, until golden brown and bubbling.

6. Rest Before Serving

Let the gratin rest for 10 to 15 minutes before serving, allowing the sauce to thicken slightly.