This Creamy Cabbage and Potato Gratin is a simple, comforting side dish made with tender potatoes, thinly sliced cabbage, creamy mushroom soup, and melted cheddar cheese. The vegetables bake together until soft and flavorful, while the golden cheese topping adds the perfect finishing touch. It’s an easy oven-baked dish that pairs beautifully with roasted meats, chicken, or a simple weeknight dinner.
Ingredients
- 1 small head green cabbage, thinly sliced
- 2 lbs potatoes, peeled and thinly sliced
- 1 can condensed cream of mushroom soup
- 1½ cups shredded cheddar cheese
Instructions
- Prepare the Oven: Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
- Layer the Vegetables: Arrange half of the sliced potatoes evenly across the bottom of the dish. Add half of the sliced cabbage on top. Repeat with the remaining potatoes and cabbage.
- Add the Creamy Sauce: Spread the condensed cream of mushroom soup evenly over the vegetables.
- Bake Covered: Tightly cover the dish with aluminum foil. Bake for 50–60 minutes, or until the potatoes and cabbage are tender when pierced with a fork.
- Add the Cheese: Carefully remove the foil and sprinkle the shredded cheddar evenly over the top.
- Finish Baking: Return the dish to the oven uncovered and bake for another 10–15 minutes, until the cheese is completely melted and lightly golden.
- Rest and Serve: Allow the gratin to rest for about 5 minutes before serving. This helps the creamy sauce settle and makes the layers easier to portion.
