Potato And Cabbage Bake
Enjoy a comforting and hearty dish with this savory Savoy cabbage and taleggio potato bake. Layers of tender cabbage, creamy potatoes, and melty taleggio cheese come together beautifully in this easy-to-make casserole. Perfectly seasoned and baked to golden perfection, this dish will surely become a favorite at your table.
— Constant Cookbook
Ingredients
- 650g/1lb 7oz Savoy cabbage
- 8 potatoes
- 150g/5½oz butter
- salt and freshly ground black pepper
- 300g/10oz taleggio
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Boil the cabbage and potatoes in separate saucepans in plenty of slightly salted water. Cook the cabbage for about five minutes until tender but still crisp. Drain well, rinse in cold water, drain again and squeeze out any excess water with your hands. Pat dry on kitchen paper.
- Cook the potatoes for three minutes, then drain, place in cold water, drain again and dry well on kitchen paper.
- Grease an ovenproof dish generously with some of the butter.
- Arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter and season with salt and pepper.
- Arrange the cabbage and half of the cheese on top of the potatoes, and season with salt and pepper. Top with the remaining potatoes and cheese. Dot with the remaining butter.
- Cover with foil and bake for 25 minutes, removing the foil five minutes before the end of the cooking time. Remove from the oven and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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