Cabbage and Potato Gratin

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Interestingly, I know several people who don’t like potatoes. It’s hard for me to imagine that.  I love potatoes.  I grew up in a meat and potatoes family. I like potatoes prepared every which way. Au gratin, scalloped, mashed, French fries, baked, chips, boiled, pancakes, American fries, hash browns…is there a more versatile carb??  I learned something new about potatoes while perusing Facebook…I had no idea there was a whole site featuring “funeral potatoes.”  Dishes traditionally made for funeral dinners (of course) and for pot lucks. Apparently these funeral potato dishes originated with the Mormons. I’ll have to do a little more research to find out about the Mormon connection. During the 2002 Winter Olympics in Salt Lake City one of the souvenir food pins featured a depiction of funeral potatoes. I bet very few readers knew that!

But we’ve all eaten funeral potatoes. Most of us have made them. They consist of frozen hash browns or tater tots, cream soups, maybe some onion, sour cream, butter, cheese, and corn flakes or crushed potato chips for crunch. Ringing any bells??  They are delicious!!  Most of us know them as Cheesy Potatoes.

Tonight I decided to make a cabbage and potato bake. Apparently another name for this potato cabbage combo is Rumbledethumps. It’s a Scottish dish. What I made tonight is a variation of traditional Rumbledethumps.

Ingredients:

1 medium head of green cabbage

2 pounds of potatoes

1/2 cup of buttermilk

4 T butter

chives

1 cup gruyere cheese

salt and pepper to taste

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Preheat the oven to 450. Core the cabbage and slice it into thin strips. Add the cabbage to a pot of boiling salted water and cook for about 5 minutes.

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Drain the cabbage and set aside.

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I used redskin potatoes and did not peel them. Boil the potatoes until they are tender enough to mash.

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Once they’re done, mash the potatoes using the buttermilk and butter. If you need more buttermilk to make a nice creamy potato add a little more.

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Mix the cabbage, potatoes and chives together. Stir in the shredded cheese.

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Put the mixture into a casserole dish and bake for 20 minutes or until the top is browned.

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I served this tonight with chicken Marsala and green beans but this would make a great side dish for a beef roast or pork loin. This could also be served as a main dish with a side salad. If there is another cheese you prefer like cheddar or Swiss that would be good as well.

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Another new potato dish!  Tasted great.

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