Baked cabbage and potato casserole with cheese is a comforting and hearty dish that combines layers of tender cabbage, potatoes, and melted cheese. Here’s a delicious recipe for you to try:
Ingredients:
- 1 small head of cabbage, thinly sliced
- 3 large potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Prepare the Vegetables:
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the thinly sliced cabbage, potatoes, onion, and minced garlic. Cook, stirring occasionally, until the vegetables are slightly softened, about 5-7 minutes. Season with salt and pepper to taste.
- Make the Cheese Sauce:
- In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Gradually whisk in the heavy cream and chicken or vegetable broth. Cook, stirring constantly, until the sauce thickens and begins to bubble.
- Remove the saucepan from the heat and stir in half of the shredded cheddar cheese and all of the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Assemble the Casserole:
- Spread half of the cooked vegetables in an even layer on the bottom of the prepared baking dish.
- Pour half of the cheese sauce evenly over the vegetables.
- Repeat with the remaining vegetables and cheese sauce.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and sprinkle the remaining shredded cheddar cheese over the top of the casserole.
- Bake, uncovered, for an additional 15-20 minutes or until the cheese is melted and bubbly, and the potatoes are tender.
- Serve:
- Remove the casserole from the oven and let it cool for a few minutes before serving.
- Garnish with chopped fresh parsley, if desired, and serve warm.
Tips:
- Variations: Add cooked bacon, ham, or sausage for extra flavor and protein. You can also incorporate different cheeses like Gruyere or Swiss for a different taste.
- Make-Ahead: You can prepare the casserole ahead of time and refrigerate it overnight. Simply bake it the next day as directed.
- Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
This baked cabbage and potato casserole with cheese is a comforting and satisfying dish that’s perfect for a family dinner or potluck. Enjoy the creamy, cheesy goodness and the hearty combination of cabbage and potatoes!