Ingredients
1 medium green cabbage, chopped
4 medium potatoes, peeled and thinly sliced
1 medium onion, finely chopped
3 garlic cloves, minced
1½ cups (360 ml) heavy cream
1 cup (100 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese
2 tablespoons butter
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon paprika
1 teaspoon dried thyme
½ teaspoon garlic powder (optional)
Instructions1. Preheat the oven: Heat your oven to 375°F (190°C). Grease a baking dish with butter.2. Prepare the vegetables: Thinly slice the potatoes and chop the cabbage into bite-sized pieces.3. Cook the cabbage: Melt 1 tablespoon of butter in a large skillet. Add the onion and garlic and cook for 2 minutes. Add the cabbage and cook for 5–7 minutes until slightly softened.
4. Make the creamy sauce: In a bowl, combine the heavy cream, salt, black pepper, paprika, thyme, and optional garlic powder.5. Assemble the gratin: Arrange a layer of sliced potatoes in the baking dish, followed by a layer of cabbage. Repeat the layers, then pour the cream mixture evenly over the vegetables.6. Add the cheese: Sprinkle the mozzarella and Parmesan cheese over the top.7. Bake covered: Cover the dish with foil and bake for 30–35 minutes, until the potatoes are nearly tender.8. Bake uncovered: Remove the foil and bake for another 15–20 minutes, until the potatoes are tender and the cheese is golden and bubbling.9. Rest and serve: Let the gratin rest for 5–10 minutes before serving.