Oven-Baked 4-Ingredient Cabbage Gratin

Hey there, I am so happy that you have decided to stop by my kitchen today! If you’re looking for a comforting side dish, look no further than this oven baked 4 ingredient cabbage gratin. It’s creamy, cheesy, and super easy to make on a busy weeknight.

I love transforming humble vegetables like potatoes and cabbage into something extraordinary. And what could be more amazing than topping them with a heavy cream and cheese sauce?

Why You Will Love This Bake

You’re going to love the gorgeous textures of this easy bake. The potatoes become super tender and melt into the sweet, creamy ribbons of cabbage. The edges become deliciously crisp and the cheese becomes a lovely golden brown layer on top. Everyone always scrapes the bottom onto their plates.

It is a simple recipe that doesn’t require too much work or stressful cleanup. You really only need one baking dish, so no piles of dishes after dinner. It is a lifesaver when you want to make something simple but still want a great home cooked meal for a busy night.

What You Need

Here are the ingredients you’ll need for this recipe:

Potatoes

Yukon gold or russet potatoes work well for this recipe because they have a nice starchy quality. You’ll want to peel them and slice them into 1/8-inch rounds. For a sweet variation, try using sweet potatoes or butternut squash instead.

Green Cabbage

Green cabbage is great in this recipe. The cabbage will cook down during the baking process and take on a sweeter flavor. You’ll want to remove the core and slice the leaves into thin ribbons. For a sweeter alternative, try napa cabbage or even shredded brussels sprouts.

Heavy Cream

Heavy cream helps give the dish a luscious sauce. You’ll need to measure out your cream and stir in your salt and pepper before pouring it over your layers. If you’d prefer a lighter version, you could use half-and-half. For a dairy-free version, try a rich oat creamer.

Shredded Cheese

You’ll need some kind of cheese that melts well. A mild cheddar or Monterey jack works great for this recipe. I recommend grating your cheese from the block so it melts better. You can also use a nutty cheese like Gruyere or Swiss for a more complex flavor.

How to Make It

Let’s go! Here’s how to assemble this beautiful side dish.

Prep the vegetables

Peel and thinly slice the potatoes so they’ll cook through. Core the cabbage and thinly slice into strips. Keep the veggies in separate bowls.

Season the cream

Add the heavy cream to a small bowl or a measuring cup. Add the salt and pepper and whisk until mixed.

Build the layers

Place a layer of sliced potatoes in the bottom of a greased casserole dish. Sprinkle a small handful of cabbage on top. Drizzle with a bit of the cream and add a sprinkle of cheese.

Finish the assembly

Layer the gratin until there are no more vegetables left. Make sure the final layer is potatoes. Pour the remaining cream on top of the gratin and spread the remaining cheese over the top.

Bake and brown

Loosely cover the gratin with aluminum foil and bake at 375°F for 40 minutes. Remove the foil and bake for another 20-30 minutes until the top is golden brown and bubbling.

My Top Tips for Success

Make sure you slice your potatoes as evenly as possible. A mandolin slicer will help you save time and ensure all of your potatoes cook perfectly.

Do not skip the resting step when removing the gratin from the oven. Allowing the gratin to rest for 10 minutes will give you a thicker, sliceable gratin instead of one with a soupy cream sauce.

Watch the cheese closely during the uncovered baking time. If it gets too dark before the potatoes are cooked through, you can tent the gratin with foil.

Storage and Reheating

• Store: Cover the leftover gratin and refrigerate for up to 4 days.
• Freeze: This bake can also be frozen, tightly wrapped, for up to 2 months. The potatoes will likely have a different texture after being thawed.
• Reheat: Reheat individually in the microwave or warm the entire dish in a 350°F oven until hot and bubbly.

What to Serve it With

• A fresh arugula salad with a lemon vinaigrette.
• Roasted pork chops or a seared steak.
• Crusty bread to sop up the delicious sauce.
• Roasted or rotisserie chicken.

Frequently Asked Questions

Can I use a different type of cabbage?

Yes, Savoy or Napa cabbage can be used in place of green cabbage, but it might take a shorter amount of time to cook.

Can I assemble this ahead of time?

Yes, you can make the entire gratin and store it in an airtight container in the refrigerator overnight before baking.