Bacon White Cabbage Gratin

Bacon and white cabbage gratin is pure comfort food that turns a humble cabbage into a show-stopping main or hearty side. The savory bacon pairs with creamy Gruyère and the silky richness of cream, all baked into soft cabbage with a bubbling golden top. It is a dish I return to every chilly season when I want something satisfying yet simple.

When I first tried this recipe, I threw it together with leftover cabbage on a busy weeknight—and my family devoured the whole pan. Now it is requested at every family gathering.

Ingredients

• Smoked bacon chopped: Choose a slab or thick cut for robust flavor and extra texture
• White cabbage wedges: Pick a fresh dense head with crisp leaves for the best bite and sweet flavor
• Heavy cream: Adds luxurious richness which soaks into the cabbage for a silky finish
• Gruyère cheese grated: Choose a block and grate it fresh for meltability and that signature nutty tang
• Salt and pepper to taste: Choose flaky salt and fresh cracked pepper to make flavors pop
• Fresh thyme: Use whole sprigs or leaves for an herby brightness that balances the hearty ingredients

Instructions

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit so the gratin bakes evenly and gets a golden crisp finish

Render Bacon:

Chop the bacon into bite-sized pieces and cook in a large skillet over medium heat until the fat is released and bacon edges are crisp Set bacon aside leaving the drippings in the pan for building flavor

Sear Cabbage Wedges:

Lay cabbage wedges cut side down in the hot bacon drippings Sear on medium for five minutes Flip gently with tongs and sear the other side for about five more minutes The cabbage should start to caramelize for extra flavor depth

Pour in Cream:

Carefully pour heavy cream evenly over the cabbage letting it pool in the bottom and coat all the wedges so every bite turns out rich and creamy

Assembly and Seasonings:

Scatter reserved cooked bacon all over the cabbage wedges Season generously with salt and freshly ground pepper Tuck fresh thyme leaves or sprigs between wedges for a herbal lift

Top with Gruyère and Bake:

Shred Gruyère cheese right over the top of the skillet Allow the cheese to settle between and over the wedges then slide the pan into the oven Bake for about twenty minutes until the cream is bubbling cheese is melted and parts are golden brown The cabbage should be fork-tender

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Gruyère is my absolute favorite ingredient in this recipe Its meltiness and nutty aroma take the dish from good to crave-worthy My kids always sneak a pinch of the cheese while I am grating it and I love how the aroma fills the kitchen when it melts

Storage Tips

Cool any leftovers completely before transferring to a storage container The gratin keeps well in the fridge for up to four days Reheat covered in an oven to keep the cabbage moist and prevent cheese from getting rubbery

Ingredient Substitutions

Try swapping Gruyère for sharp cheddar or Emmental if that is all you have Pancetta or even smoked turkey works beautifully instead of bacon for a lighter touch

Serving Suggestions

Serve steaming as a side with roast chicken pork or sausage Or let it be the star with crusty bread and a bright green salad alongside

Cultural and Historical Context

This gratin has roots in hearty European winter kitchens where cabbage and bacon are pantry classics It was traditionally made to bring warmth and sustenance after long days in the fields

Seasonal Adaptations

Use savoy or napa cabbage if white cabbage is out of season Add sautéed leeks or sliced mushrooms for extra winter flavor Sprinkle with toasted nuts or breadcrumbs for crunch before baking

Success Stories

This recipe has made it to two potlucks this year and always disappears fast Several friends asked for the recipe after tasting it I also made it with red cabbage once and the color was stunning though the flavor was a touch sweeter

Freezer Meal Conversion

Assemble the gratin up to the baking step let cool completely and wrap tightly Freeze for up to one month Thaw overnight and bake as directed for a make-ahead meal

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This bacon and cabbage gratin is a classic worth returning to every season. Simple steps, crave-worthy results—enjoy every bubbly, cheesy forkful!

Frequently Asked Questions

→ What type of bacon works best for this dish?

Smoked bacon provides rich flavor, but unsmoked can be used for a subtler taste.

→ Can I substitute Gruyère cheese?

Yes, Swiss or Emmental cheese can work if Gruyère is unavailable, but Gruyère offers the best melt and flavor.

→ How should I cut the cabbage?

Cut the cabbage into thick wedges to retain shape and texture while searing and baking.

→ Is heavy cream essential?

Heavy cream adds richness and helps meld flavors but can be replaced with half-and-half if desired.

→ How do I know when the gratin is done?

Check that the cabbage is fork-tender and the cream is bubbly with a golden cheese topping.

→ What herbs pair well with this dish?

Fresh thyme adds fragrance, but rosemary or parsley can also complement the flavors.