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January King Gratin - Georgie Eats

JANUARY KING CABBAGE GRATIN

Good as a side, great as a main. Plus, it makes a great stand-in for cauliflower cheese on a Sunday roast.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 60 g salted butter
  • 1 January king chopped into 8 wedges
  • 400 ml double cream
  • 200 ml milk
  • 3 garlic cloves bashed
  • 3 sprigs thyme
  • 150 g gruyere grated
  • 30 g breadcrumbs
  • salt & freshly ground black pepper

Instructions

  1. Preheat the oven to 160°c (fan-assisted).

  2. Melt half the butter in a heavy-bottomed oven-proof pan over a medium-high heat. Add 4 wedges of cabbage and a good pinch of salt, then fry for 4-5 minutes each side, or until golden and starting to char. Remove them from the pan, then repeat with the remaining butter and wedges of cabbage.

  3. Meanwhile, combine the double cream, whole milk, garlic, thyme, a good pinch of salt and a few good grinds of black pepper in a medium saucepan. Warm them together over a low-medium heat, until the mixture is almost at a boil. Add most of the gruyere (saving a big handful for the top), stir to melt the cheese, then remove the pan from the heat. Taste and adjust the seasoning, if needed.

  4. Arrange the cabbage into a circular pattern in its pan. Pour over the cream mixture (you can remove the garlic and thyme here if you like, but I just leave them in), then finish with the breadcrumbs, the reserved gruyere cheese and a good crack of black pepper. Bake for 30-35 minutes, or until golden and bubbling around the edges. Let it sit for 5 minutes before digging in.