Cabbage And Potato Gratin With Mustard Bread Crumbs
- 13 cup slab bacon in 1/4-inch dice
- 3/4 cup yellow onion in 1/4-inch dice
- 1 1/2 cups Yukon Gold potatoes in 1/2-inch dice
- 1 small bay leaf
- 1 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 cups green cabbage in 1-inch dice
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 1/4 cups fresh white bread crumbs
- 1 garlic clove, minced
- Pinch salt
- Pinch cayenne pepper
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped parsley
- 3/4 cup Comte or Gruyere cheese, grated
- Heat oven to 425 degrees.
- Place bacon in a 12-inch saute pan over medium heat and cook about 2 minutes.
- Add onion and saute, stirring frequently, until bacon is crisp and onion is golden, about 5 minutes.
- Add potatoes, bay leaf, salt and pepper and saute, stirring, for 2 minutes.
- Add cabbage and saute, stirring frequently until cabbage wilts a bit, about 5 minutes.
- Turn cabbage mixture into a shallow 1 1/2 or 2-quart casserole dish.
- Pour cream into saute pan and reduce over high heat, stirring constantly with a wooden spoon until cream is reduced by half, about 2 minutes.
- Pour cream over cabbage and stir to mix.
- Cover casserole with foil.
- Bake 10 minutes.
- Meanwhile, melt butter in a 10-inch skillet over low heat.
- When it is foamy, add bread crumbs and saute, stirring constantly with a wooden spoon, until crisp and golden, 5 to 7 minutes.
- Remove from heat, add garlic, salt, cayenne pepper, mustard and parsley, stirring well to combine.
- Sprinkle casserole with cheese, then with bread crumbs, and return to oven uncovered.
- Bake until fragrant and bubbling slightly around edges, about 5 minutes.
- Serve as a side dish to roast fowl, pork or meaty fish like monk or halibut.
bacon, yellow onion, potatoes, bay leaf, salt, freshly ground black pepper, green cabbage, heavy cream, unsalted butter, fresh white bread crumbs, garlic, salt, cayenne pepper, mustard, parsley, gruyere cheese
Taken from cooking.nytimes.com/recipes/11996 (may not work)