Steps: |
| -Bring 6-8 cups of water to boil in a saucepan. |
| -Blanch the potatoes until they can be pierced with a fork, and drain well. |
| -In a large saute pan, heat the olive oil on high heat. |
| -Once it is hot, saute the ham until it starts to brown. |
| -Add the cabbage and garlic, stirring well to coat in oil. |
| -Preheat the oven to 350 degrees. |
| -Layer 1/2 of the potatoes in the dish and top with 1/2 of the cabbage mixture. |
| -Season with salt and pepper. |
| -Sprinkle 1/2 of the Gruyere cheese over the cabbage and potatoes. |
| -Repeat another layer. |
| -Pour the cream over the layers. (Make sure both layers are seasoned) |
| -Cover with parchment and foil and bake for 30 minutes at 350 degrees. |
| -Then remove the cover and bake for an additional 10 minutes at 400 degrees. |
| -Let it cool for at least 20 minutes before serving. |
Pairs With: |
| Braised Short Ribs |
| Braised Duck with Figs |
| Roasted Chicken with Garlic and Rosemary |
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