My dear sister passed down this creamy 4 ingredient bake and it is pure comforting perfection for the season.
This Oven-Baked Cabbage and Potato Gratin combines thinly sliced potatoes and tender cabbage with seasoned heavy cream and melted cheese. Baked first under foil and then uncovered until golden and bubbling, it creates rich, creamy layers with tender vegetables throughout.
🥔 Oven-Baked 4-Ingredient Cabbage and Potato Gratin
🛒 Ingredients
| Ingredient | Quantity |
|---|---|
| Green cabbage, cored and thinly sliced | 1 small head (about 1½ pounds) |
| Russet or Yukon Gold potatoes, peeled and sliced ⅛ inch thick | 1½ pounds |
| Heavy cream | 2 cups |
| Shredded cheese (mild cheddar, Colby, or Monterey Jack) | 2 cups |
| Kosher salt | 1 teaspoon |
| Freshly ground black pepper | ½ teaspoon |
👩🍳 Step-by-Step Directions
1. Preheat and Prepare
Preheat the oven to 375°F (190°C). Lightly grease a 2–2½-quart casserole dish with soft butter or oil.
2. Season the Cream
In a measuring cup or small bowl, whisk the heavy cream together with the kosher salt and freshly ground black pepper until well combined.
3. Begin Layering
Arrange an overlapping layer of potato slices across the bottom of the prepared dish. Add a handful of shredded cabbage, then drizzle with a small amount of the seasoned cream and sprinkle with some of the shredded cheese.
4. Continue Layering
Repeat the layers of potatoes, cabbage, seasoned cream, and cheese until the ingredients are used, finishing with a layer of potatoes on top.
Pour any remaining seasoned cream evenly over the casserole.
5. Add the Final Cheese Layer
Scatter the remaining shredded cheese evenly across the top, making sure it reaches the edges of the dish.
6. Bake Covered
Loosely cover the casserole with aluminum foil, tenting it slightly so it does not stick to the cheese.
Place the dish on a baking sheet and bake for 40 minutes, until the vegetables begin to soften.
7. Uncover and Brown
Carefully remove the foil and continue baking uncovered for another 20–30 minutes, until the cheese is deeply golden, the cream is bubbling, and the potatoes are tender when pierced with a fork.
Allow the gratin to rest for 10 minutes before serving warm.
