Set the tone of your Thanksgiving table with this gratin. I chose to combine cabbage and Swiss chard because they both pair beautifully with the simple yet decadent sauce made with cream and a blend of fontina and Parmesan. It’s a one-pan execution, which I especially appreciate on this holiday, and you can easily start the process the day before – just add an additional 10 to 15 minutes if you’re baking the next day.
Cabbage and Swiss Chard Gratin
Serves | 4 to 6 |
- 3 Tbsp olive oil
- ½ white onion, julienned
- 2 cloves garlic, sliced
- 1 small head cabbage, julienned
- 3 Tbsp butter
- salt and freshly ground black pepper
- 1 cup heavy cream
- 1½ cups water
- 1 cup shaved Parmesan and fontina blend, divided
- 1 bunch Swiss chard, stems removed
- ½ cup panko bread crumbs
| Preparation | Preheat oven to 350°F. Heat oil in a 12-inch cast-iron pan over medium-high heat. Add onion, garlic, cabbage and butter; season generously with salt and pepper. Reduce heat to medium and cook until cabbage has softened, 10 to 15 minutes. Add cream and water; cook, 10 minutes. Add ½ cup cheese blend; stir to combine. Add Swiss chard and adjust seasoning. Top with remaining cheese blend and bread crumbs. Transfer to oven and cook, 30 minutes. Remove from oven and set on wire rack to cool slightly, 5 to 10 minutes. Serve warm right out of the pan, if desired.