Cabbage and Potato Gratin

I usually like Martha’s recipes, but felt this was a swing and a miss. I agree with other reviewers that it’s a good dish, but not a great recipe. It isn’t easy to slice mushy cabbage, so I think suggestion to roast or microwave it us preferable. And ultimately, potatoes are what you want in a gratin I think I’d make roast cabbage separately alongside a potato gratin rather than make this again.

The cream curdled during cooking so it didn't give a creamy base to the potato mixture. I followed the recipe exactly. I served it at a St. Patty's Day dinner and there was a lot left at the end of the evening. I won't be making this again as it took a long time to make and it wasn't well received.

Great recipe that obviously inspires many variations. Here is mine: Swapped tarragon for sage, Cheddar for Gruyère and Greek yogurt for crème fraiche, cause I was too lazy to shop. Skipped Parmesan. Added 8 ounces diced ham. Cooked in slow cooker because my oven is broken. This is the kind of recipe that is hard to screw up. So tasty and easy and flexible. Thanks!

We make this recipe exactly as written on a monthly basis all winter and love it. We have substituted sour cream for the creme fraiche when in a bind and its fine. The gruyere really makes the dish. We've enjoyed both green and savoy cabbage in this. And sometimes we add rutabaga in place of some of the potatoes. The potatoes are not so many they can't be carefully sliced by hand, but sometimes we get out the mandoline. Lovely and yummy recipe!

Both my cabbage and yellow potatoes had seen better days ;) -I sautéed the cabbage for color/flavor. No boiling. And I sautéed some onions lightly too. Oops, no onion in the recipe...Because my potatoes were a yellow variety and were getting soft I cut them 1/4"thin and did not boil them either. Used sour cream-what I had on hand. Followed directions after that. Served with a small amount of St. Agur blue cheese left over from a holiday cheese plate. OMGoodness, took this to another level IMHO.

Boiled 8 mins. 1 cup crème fraiche lil half and half Rosemary instead of sage.

Added a lot more potatoes (maybe 2-3 lbs rather than 1) without increasing the liquid and that took care of any extra liquid! Serving with roast leg of lamb and green beans for Xmas weekend!

I've made this a few times now and it's really good, but I'm still figuring out what works best. I've made it with both savoy and green cabbage and savoy is the clear winner. You get forkfuls of ruffled pieces which are delightful. I've done different things with the dairy products based on what I have and all work (e.g. 2 c half and half instead of milk and sour cream works great). You definitely need to let it sit at the end--the extra liquid will absorb. And generously salt the boiling water.

I prepared this recipe last night. The only change I made was to use sour cream instead of creme fraiche, otherwise followed to the letter. So disappointed to have the sauce break! Has anyone else experienced this? Any suggestions as to why it might have happened? Except for not looking very pretty, the dish was good.

Help! Mine was curdled and watery, even though I followed the recipe almost perfectly. Subbed sour cream, but surely that wouldn’t make such a difference? Bon Appetit has a cabbage gratin recipe as well. Theirs has a note saying the cabbage *must* be roasted prior to adding the cream and cheese or it will be too watery, so my guess is that there was still too much moisture in my cabbage. Apart from the curdling, the flavor was great,so I will definitely try again to see if I get this right.

Absolutely delicious! I made a vegan version of this recipe, I just replaced the crème fraiche with a vegan roux (plant based butter, flour, salt, oat milk) I added some seasoning to it, I’m sure a plant based cheese could work well in it too. Followed the rest of the recipe exactly and added some breadcrumbs on the top to bake. Highly recommend it!

Delicious! Wanted to use up my cabbage and potato, so made this recipe with what I had at home. It is great, even with my substitutions (oat milk for milk, coconut cream for crème fraîche, Edam cheese only, and thyme for sage). I shredded the cabbage before boiling too.

I always try to add a bit of heat to "bland" dishes I make and in this case added a bit of Aji Amarillo paste and also some white pepper. I liked the result. PS: I could not get savoy cabbage and used Napa cabbage instead, which worked well.

I used 300ml of cream instead of milk. Worked a treat!

I made this last night and it was good. I was afraid my 2.9 Q baking dish would be too small, so I put it into a shallower, larger dish - mistake. Luckily I was watching and realized it was done in an hour, but I lost a lot of the liquid, thus the velvety sauce. It was still good, certainly, but next time I will trust and just add to another dish if I doubt it :-)