Savoy Cabbage Potato Casserole with Cheese
A savory casserole with creamy savoy cabbage, soft potatoes, and a crunchy cheese crust - perfect for cooler days.
- 50 minutes
- 4 servings
- Main course
- vegetarian
- high in fibre
- supports immunity
- aids digestion
Ingredients
- 800 g Waxy potatoes
- 1 piece Savoy cabbage
- 100 g Onion
- 10 g Butter or oil
- 150 g Vegetable broth
- 250 g Heavy cream
- 150 g Grated cheese
Instructions
- Peel the potatoes and cut them into bite-sized cubes. Quarter the savoy cabbage, remove the core, and chop it into small pieces. Finely chop the onion.
- Pre-cook the potato cubes in cold salted water for 10 minutes. Preheat the oven to 200°C.
- In a pan, heat butter and sauté the onions. Add the savoy cabbage and vegetable broth, simmer for 10 minutes.
- Mix the cream with salt, pepper, and nutmeg.
- Place the potatoes and savoy cabbage in a casserole dish, pour the cream sauce over them, and sprinkle with cheese.
- Bake in the oven for 30 minutes until the cheese crust is golden brown.
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