Sauteed cabbage and thinly sliced potatoes layered and baked together in chicken stock with cream develop a wonderful creamy texture. This gratin pairs well with many dishes, including baked ham, corned beef, sausages, and salmon.

Convection is a good choice for baking a gratin to ensure even cooking and, of course, because you can bake another dish at the same time.

INGREDIENTS

2 tbsp butter

1 tbsp olive oil

1 medium yellow onion, thinly sliced

1 small head of green cabbage, hard core removed, thinly sliced

2 lbs medium red potatoes washed and thinly sliced

1 cup grated Gruyere or Fontina cheese

1 cup chicken or vegetable stock

1 cup heavy cream

PREPARATION

Heat a large skillet or saute pan over moderate heat. Add the oil and butter, and when the butter is foaming, add the onions and saute over moderate heat until translucent. Add the sliced cabbage in batches, stirring well to soften. Add a little chicken stock if needed to prevent the cabbage from sticking. When the cabbage has cooked down and softened, add a sprinkle of salt and some freshly ground pepper, and set it aside to cool.

Heat the oven in the Convection Bake mode to 350 F/180 C and butter a large gratin or oven-safe baking dish. 

Slice the potatoes into thin rounds and layer them into the prepared baking dish, alternating with a layer of cabbage.  Sprinkle a little cheese over each layer except for the top layer. Reserve ¼ cup of the cheese to add to the top of the gratin during the finishing stage of baking.

If the casserole dish is very full, place it on a shallow-rimmed baking sheet to catch any possible drips. Combine the cream and stock, and pour the liquid over the vegetables. Cover the dish tightly with foil and bake for 50 minutes.

When the timer elapses, carefully remove the foil and scatter the reserved cheese over the top of the gratin.  Return the gratin to the oven and bake for another 10 minutes.

Allow the gratin to stand for 10 minutes before serving.

Serves 4 - 6