Potato Gratin with Bacon and Savoy Cabbage

Ingredients

• 500 g savoy cabbage
• Salt
• 1 onion
• olive oil
• 1 tsp cumin seeds
• Pepper (freshly ground)
• 1.5 tbsp butter
• 1 tbsp flour
• 300 ml milk
• 150 ml Heavy Cream
• Nutmeg (freshly grated)
• butter (for the dish)
• 80 g cooked ham
• 800 g waxy potatoes
• 80 g freshly grated cheese (e.g., Emmental)
• 5 slices breakfast bacon

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Clean the savoy cabbage, remove four outer leaves and blanch them briefly in boiling salted water. Drain, shock in cold water, and pat dry. Cut the remaining cabbage into halves, remove the core, and slice into thin strips. Peel and finely dice the onion; sauté it in a hot pan with 2 tbsp oil until translucent. Add the cabbage strips, pour in 2 tbsp water, stir in cumin, and let simmer gently for 5-6 minutes. Season with salt, pepper, then remove from heat.

3. 3.

   Melt butter in a saucepan, whisk in flour, lightly brown, then gradually add milk and cream while stirring. Simmer for 4-5 minutes until slightly thickened; season with salt, pepper, and nutmeg.

4. 4.

   Line a greased dish with the cabbage leaves.

5. 5.

   Slice the ham into strips. Peel, wash, and mix the potatoes with the cabbage and ham. Layer alternately in the dish with cheese and sauce, finishing with a top layer of cheese. Top with bacon slices and bake in the preheated oven for about 45 minutes. Remove and serve portions.