Red Potato, Cabbage, Bacon & Gruyère Gratin

Red Potato, Cabbage, Bacon & Gruyère Gratin
Photo by Scott Phillips


  • 1 heaping Tbs. minced garlic
  • 2 Tbs. unsalted butter, melted
  • 3 Tbs. unsalted butter, plus ½ tsp. for the dish
  • 10 oz. Savoy cabbage, chopped (about 5 cups of roughly ¾-inch pieces)
  • Kosher salt and freshly ground black pepper
  • 1-¼ lb. red potatoes (4 medium), unpeeled
  • 4 strips thick-cut bacon, diced
  • + 5 more ingredients
    • 3 oz. grated Gruyère
    • Kosher salt
    • ¾ cup homemade or low-salt chicken broth
    • 1-½ cups fresh coarse breadcrumbs (from an airy, crusty loaf like ciabatta)
    • ½ cup heavy cream

In a large saucepan, cook the diced bacon over medium heat until very crisp. With a slotted spoon, transfer the bacon to a plate lined with paper towels. Pour the fat out of the skillet and reserve the skillet (don’t clean it). Mix the breadcrumbs with the melted butter until well combined; add a...

View full recipe at Fine Cooking


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