Brown Butter Cabbage and Potato Gratin with Crispy Rye Topping

Ingredients

• savoy cabbage, finely shredded1 small head
• potatoes, thinly sliced700 g
• onion, finely sliced1 large
• butter70 g
• double cream200 ml
• whole milk250 ml
• garlic clove, crushed2
• nutmeg, freshly grated1/4 tsp
• strong rye bread crumbs60 g
• hard cheese, finely grated60 g
• salt and black pepperto taste
• lemon zest1 tsp

Method

1. 1Heat the oven to 180 C and butter a medium baking dish.
2. 2Brown 40 g of the butter in a pan until nutty and amber, then add the onion and garlic and cook gently for 5 minutes.
3. 3Add the milk, cream, nutmeg, salt, pepper, and lemon zest; warm through without boiling.
4. 4Parboil the potato slices for 4 minutes, then drain well and layer them with the cabbage in the dish, seasoning lightly between layers.
5. 5Pour over the brown butter cream, cover with foil, and bake for 40 minutes until the potatoes are nearly tender.
6. 6Mix the rye crumbs with the cheese and remaining butter, scatter over the top, and bake uncovered for 15 to 20 minutes until deeply golden and crisp.

Tips

• Thin potato slices are essential for an even, luxurious texture.
• Let the gratin stand for 10 minutes before serving so the sauce sets slightly.
• If your rye crumbs are coarse, pulse them briefly so the topping browns evenly.

Nutrition