"I recently dined at Neil Perry's new Rockpool Bar & Grill in Melbourne. A side dish of potato and cabbage gratin enhanced our overall enjoyment of the aged beef. I'd love the recipe."
Roy Grundel, Southbank, Vic
Roy Grundel, Southbank, Vic
Neil Perry's potato and cabbage gratin
The legendary chef shares his gratin recipe from Melbourne's Rockpool Bar & Grill.
- 1 hr 20 mins preparation
- 1 hr 55 mins cooking
- Serves 6
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Ingredients
- 4 medium bintje potatoes, scrubbed and peeled
- 50 gm Gruyère, coarsely grated
- 250 ml pouring cream (1 cup)
- 50 gm parmesan, finely grated
- 50 gm fine sour dough breadcrumbs
Braised cabbage
- ¼ savoy cabbage, finely sliced (500gm)
- 50 ml extra-virgin olive oil
- ¼ brown onion, finely chopped
- 1 clove garlic, finely chopped
- 750 ml dry white wine
- 2 tbsp cabernet or red wine vinegar
- 40 gm caster sugar
Method
Main
- 1For braised cabbage, place cabbage in a colander in a large bowl and scatter with 1 tbsp sea salt. Stand for 1 hour to drain and discard liquid. Heat olive oil in a heavy-based saucepan over medium heat, add onion, garlic and a pinch of sea salt, cook for 5 minutes or until soft. Add cabbage, wine, vinegar and sugar. Bring to boil, reduce heat and simmer for 1 hour or until liquid is almost evaporated. Season to taste with sea salt and freshly ground white pepper. Cool.
- 2Preheat oven to 150C. Spoon cabbage into a 1 litre-capacity gratin dish, spread evenly to cover base and scatter with Gruyère. Using a mandolin, slice potatoes lengthways into 2mm-thick slices. Arrange potatoes over cabbage, overlapping each slice by half until cabbage is covered, and season to taste. Cover with another layer of potatoes. Pour over cream, allowing to seep between layers. Bake for 40 minutes or until the potatoes are tender. Remove, scatter with parmesan and breadcrumbs and return to oven. Bake for another 5-10 minutes or until golden. Serve as a side with grilled meats or fish.
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