Bacon and White Cabbage Gratin (Print Version)
Smoky bacon and cabbage with creamy Gruyère, baked to bubbling golden perfection.
# Ingredients:
→ Main Components
01 -
8 ounces smoked bacon, chopped
02 -
6 wedges white cabbage
→ Dairy and Cheese
03 -
1 cup heavy cream
04 -
1 cup Gruyère cheese, grated
→ Seasoning
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
Fresh thyme, for garnish
# Instructions:
01 -
Set oven temperature to 400 degrees Fahrenheit.
02 -
Render chopped smoked bacon in a large skillet over medium heat until crisp. Remove bacon and reserve the rendered fat in the skillet.
03 -
Place white cabbage wedges cut side down in the skillet. Sear for 5 minutes on one side, then carefully flip and sear other side for an additional 5 minutes.
04 -
Pour heavy cream evenly over the cabbage wedges in the skillet.
05 -
Distribute the cooked bacon pieces over the cabbage. Season with salt, black pepper, and scatter fresh thyme leaves. Sprinkle grated Gruyère cheese on top.
06 -
Transfer the skillet to the oven and bake until the cream is bubbling and the cabbage is fork-tender, about 20 minutes.
# Notes:
01 -
For even browning, ensure the cabbage wedges are in a single layer with cut sides fully in contact with the skillet surface.