Archive for April, 2009

Can you stand another recipe from me for potatoes gratin, scalloped, whatever you want to call it? You probably think that we have it for dinner every other night. Actually, in the interest of saving calories, fat grams, and carbohydrates from my waistline, we, or should I say “I”, restrict ourselves to just once every other month or so. 

It’s a frequent request from the man who lives here, the one who can eat all the calories, fat grams, and carbohydrates without affecting his waistline or cholesterol count. I, on the other hand, can feel the cholesterol count go up if I even think of cheese, potatoes, butter, milk, or cream in a single bite.

Regardless of all that, I threw caution to the wind and prepared this delicious potato recipe a while ago and it was right up there among my favorite potato recipes. The addition of cabbage made it reminiscent of colcannon.  If you’ve never tasted that Irish delight, try it next year on St. Patrick’s Day. 

The origin of this dish is from Food Network’s Tyler’s Ultimate Show. I halved the recipe for the two of us and still had a bit left over. Double it to serve 6 easily.

ULTIMATE POTATO GRATIN (based on Tyler Florence’s recipe)

Notes:   I didn’t use the entire half head of cabbage; I used about a third. I also used regular bacon that I had on hand, about 4 slices. If I find myself without chives, I usually substitute some shallots, or scallions. To save calories and fat grams, use half and half or milk instead of heavy cream. Gruyere or cheddar could work instead of  the parmesan, but the taste would be different. I have occasionally used regular cabbage instead of Savoy.


1/2 head Savoy cabbage, cored and shredded 

1 inch piece of slab bacon, thinly sliced

1 T. butter

2 garlic cloves, chopped

1/8 c. finely chopped chives

Salt and Pepper

1 lb. baking potatoes, unpeeled, thinly sliced (about 1/8″)

1 1/4 c. heavy cream 

1 c. parmesan, grated


1. Preheat the oven to 375 degrees F. 

2. Fry the bacon; remove from the skillet when crisp, and drain on paper towels. 

3. Add about 1 teaspoon of the butter to the bacon fat in the skillet; let it melt and add half the garlic and the cabbage. Over low heat, let the cabbage wilt slowly and mix with the garlic. Add the bacon back to the skillet along with the chives. Season with salt and pepper. Remove from the heat.

4.  With the remaining butter, grease the casserole or gratin dish and set aside.

5. In a large bowl, combine the sliced potatoes, half of the cream (3/4 cup), half of the parmesan (1/2 cup), and the rest of the garlic. Season with salt and pepper and mix carefully with your hands. 

6. Place about half of the potatoes in the gratin dish. Sprinkle with a little more parmesan. Spoon the cabbage on top and repeat the potato layer and sprinkle with the rest of the cheese.

7. Cover with foil and bake one hour. Remove the foil and bake another 30 minutes. Let stand about 10-15 minutes before serving.




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