Creamy Cheesy Potato and Cabbage Casserole
Tender potatoes and sweet cabbage baked in a rich, creamy cheese sauce until golden and bubbling.
Ingredients
Casserole
- 2 lb Yukon Gold potatoes peeled and thinly sliced (about 1/8 inch)
- ½ medium green cabbage cored and chopped (about 5 cups)
- 1 medium yellow onion thinly sliced
- 3 tbsp unsalted butter
- 3 cloves garlic minced
Creamy Cheese Sauce
- 3 tbsp all-purpose flour
- 2 cups whole milk warmed
- ½ cup heavy cream
- 2 cups sharp cheddar cheese shredded, divided
- ½ cup Parmesan cheese grated
- 1 tsp salt or to taste
- ½ tsp black pepper
- ¼ tsp nutmeg optional
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil and parboil the sliced potatoes for 5 minutes, then drain well.
- Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and chopped cabbage and cook, stirring, until the cabbage wilts and turns bright green, 6 to 8 minutes. Season lightly with salt.
- Sprinkle the flour over the cabbage mixture and stir for 1 minute. Slowly whisk in the warm milk and cream, stirring constantly until the sauce thickens, 3 to 4 minutes. Remove from heat and stir in 1.5 cups of the cheddar, all the Parmesan, salt, pepper, and nutmeg until smooth.
- Layer half the potatoes in the baking dish, spread over half the creamy cabbage mixture, then repeat with the remaining potatoes and cabbage. Top with the reserved 0.5 cup cheddar.
- Cover with foil and bake for 30 minutes. Uncover and bake another 20 minutes, until the potatoes are fork-tender and the top is golden and bubbling. Let rest 10 minutes before serving.
Notes
For a deeper flavor, brown a little bacon or smoked sausage and fold it into the cabbage layer. The casserole sets up more as it rests, so the 10-minute stand time is worth it for clean slices.
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