Potato Cabbage Gratin

We took a field trip over to the Ballard farmers’ market last weekend and got, among other delicious things, some beautiful cabbages. This recipe, a filling main dish, is almost straight out of Local Flavors.

1 pound yellow potatoes (about 3-4)
about 1 pound green cabbage
4 tbls. butter, plus more for dish
1 garlic clove
1 1/3 cups milk
3 eggs
1/2 cup grated cheese (Parmesan or other hard, white cheese)
1/3 cup AP flour
salt and pepper

1. Preheat oven to 350F.  Butter a 2 quart baking dish. Put a large pot of water on to boil.
2. Peel and slice potatoes to 1/4 inch thick.
3. Slice the cabbage roughly into ribbons.
4. Add potatoes and 1 tbls. salt to water.  Boil for 5 minutes. Remove potatoes to a bowl.
5. Drop cabbage into water and cook for 5 minutes. Remove cabbage from water and place on an old dish cloth. Squeeze out as much excess water as you can.
6. Melt butter in small skillet and toss garlic in for one minute.
7. Gently toss cabbage, potatoes, butter and garlic,  and salt and pepper (to taste) together.  (Your potatoes may break up a little, but no worries, it will all bake up nicely.) Pour into baking dish.
8. Whisk milk, eggs, cheese, and flour together. Pour over potato mixture. (Reserve a little cheese to sprinkle on top.)
9. Bake  for 50 minutes and cool slightly before serving.

4 to 6 servings
We served it with crusty bread and sausage, but this could easily be a vegetarian main.