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🍽️ Creamy Savoy Cabbage and Potato Casserole

401 kcal · 30 min · 4 servings

Ingredients

• 500 g medium-sized savoy cabbage (1 medium-sized savoy cabbage)
• salt
• 600 g potatoes
• 2 garlic cloves
• 70 g onions (1 onion)
• 2 tbsp olive oil
• 100 g Alpine cheese (min. 45 % fat in dry matter)
• 250 ml cooking cream
• 100 ml milk (3.5 % fat)
• pepper (from the mill)
• grated nutmeg

Instructions

1. 1. Remove the outer leaves from the savoy cabbage and cut the head into four quarters.
2. 2. Cut the savoy cabbage quarters into thin strips.
3. 3. Place the savoy cabbage strips in boiling salted water for about 8 minutes to blanch (cook briefly in boiling water).
4. 4. Drain the vegetables and rinse them with cold water to stop the cooking process.
5. 5. Let the savoy cabbage drain well and set it aside.
6. 6. Peel the potatoes and grate them into thin slices.
7. 7. Peel the garlic cloves and the onion.
8. 8. Finely chop the garlic and the onion.
9. 9. Heat 1 tbsp of olive oil in a pan and sauté the garlic and onion until translucent.
10. 10. Season the onion mixture with salt and pepper.
11. 11. Grease a baking dish with the remaining oil.
12. 12. Mix the drained savoy cabbage with the seasoned onion and garlic mixture.
13. 13. Place the savoy cabbage mixture into the prepared baking dish.
14. 14. Place the potato slices in an overlapping, shingle-like pattern on top of the cabbage.
15. 15. Grate the Alpine cheese finely.
16. 16. Mix half of the cheese with cream, milk, salt, pepper, and grated nutmeg to create a sauce.
17. 17. Pour the cheese-cream mixture evenly over the potato layers.
18. 18. Sprinkle the remaining grated Alpine cheese over the casserole.
19. 19. Preheat the oven to 200 °C (180 °C with fan or Gas Mark 3).
20. 20. Bake the casserole for 30 to 35 minutes in the preheated oven.

Nutrition per serving

• kcal: 401
• Protein: 17 g · Fett/Fat: 23 g · Carbs: 33 g