Some of the most comforting side dishes are made with the humblest of vegetables. This Oven Baked 4 Ingredient Cabbage and Potato Gratin takes down home cabbage and potatoes and makes them into a warm, creamy, cheesy bake that is perfect for a family dinner. In the oven, the potatoes become tender, the cabbage softens and melts into the rich sauce, and the golden cheese on top pulls it all together. I love recipes like this when I want an easy side dish that feels more special than just steaming or boiling vegetables. No complicated preparation and no long list of seasonings are needed. A baking dish is filled with a few common ingredients and baked until it is soft and bubbling. This gratin is also a great way to make cabbage more appealing to the entire family. The cabbage is not served on its own but as part of a creamy potato casserole with a golden cheese topping. It’s hearty enough to serve alongside roast beef, baked chicken, pork chops, meatloaf or ham. This dish can be made for an ordinary weeknight dinner, a Sunday supper or a holiday table. Serve with green beans, roasted carrots, a crisp salad or your favorite main dish for an easy comfort food meal. Why This Potato and Cabbage Gratin Is So Delicious Potatoes and cabbage are a great combination.The potatoes make for a creamy, hearty texture, and the cabbage cooks down to a tender, mildly sweet flavor. Heavy cream ties it all together, and cheddar cheese makes a rich, golden topping.No fancy sauce needed.You don’t need multiple vegetables.Four ingredients form the basis of a side dish that feels much more special than its simple ingredient list suggests.This recipe is particularly convenient if you’re already cooking a main course, as the oven does most of the work.Ingredients 1 small head of green cabbage, sliced thinly2 lbs potatoes, peeled and thinly sliced1 can cream of mushroom soup (condensed)1 1/2 cups shredded cheese (cheddar)Instructions Preheat oven to 375F and grease a 9×13-inch baking dish lightly.Arrange half the sliced potatoes in an even layer in the prepared baking dish. Top the potatoes with half of the sliced cabbage, then add the remaining potatoes and cabbage.Spread the condensed cream of mushroom soup over the vegetables in an even layer. Tightly cover the baking dish with aluminum foil.Bake for 50-60 minutes, until the potatoes and cabbage are tender when pierced with a fork.Remove foil and sprinkle shredded cheddar evenly on top. Return to the oven and bake uncovered for 10 to 15 minutes more or until the cheese is melted and the top is light golden brown.Let the gratin sit for about five minutes before serving. This enables the creamy sauce to set and makes it easier to cut the layers into portions.Variations and Tips Slice the Potatoes Thinly: Thin, even slices of potatoes will cook more evenly and help the gratin to be tender all the way through. If your slices are very thick you may need to bake them longer. Finely Sliced Cabbage Thinly sliced cabbage softens faster and blends nicely with the potatoes. Remove the tough outer leaves and core. Try a Different Cheese: While cheddar has a creamy, savory flavor, Monterey Jack, Colby, mozzarella or a mild cheese blend can work well, too. Add Cooked Ham: For a heartier casserole, add chopped cooked ham between the layers. It’s an easy way to make this vegetable gratin a more substantial dish. Cream of Chicken Soup Use Cream of Chicken If you don’t have cream of mushroom soup, condensed cream of chicken soup will also make a rich, creamy sauce. First bake time: The potatoes need time to cook through before adding the cheese. Cover it for the first half of the baking time to allow the steam to help cook the vegetables. Browning the Cheese: Remove foil during the last phase of baking so cheese will be bubbly and golden brown. Watch it in the last few minutes. Add More Flavor If you’re not really sticking to the four-ingredient rule, a bit of black pepper, garlic powder, or dried herbs can go well with the cabbage and potatoes. Serve With Roast Beef: The creamy vegetables go particularly well with roast beef, pork chops, baked chicken or ham. The gratin also makes a lovely holiday side dish. Rest the Casserole: Allow the finished casserole to sit for a few minutes before serving. As the sauce cools, it thickens a little, making it easier to scoop up each serving. Store Leftovers After leftovers have cooled, place in an airtight container and refrigerate. Reheat individual portions until hot and sprinkle with a little extra cheese, if desired. This Oven-Baked 4-Ingredient Cabbage and Potato Gratin is proof that simple vegetables can be a seriously comforting side dish. Tender potatoes, soft cabbage, creamy sauce and melted cheddar come together with very little prep to make a satisfying dish. So if you’re looking for an easy potato casserole, a comforting cabbage side dish or a simple baked recipe for a family dinner, this gratin is an easy addition to your recipe collection. Serve it with roast beef, chicken, pork or ham and you have a warm homemade side dish hearty enough to satisfy everyone at the table.
Oven-Baked Cabbage and Potato Gratin
