Cabbage and Yukon Gold Potato Casserole
Rich, comforting, and brimming with rustic flavor, this Cabbage and Yukon Gold Potato Casserole is the ultimate side dish or vegetarian main for cozy gatherings. Layers of tender Yukon Gold potatoes and sautéed cabbage are nestled in a velvety cheddar and Parmesan cheese sauce, then blanketed with golden, buttery breadcrumbs for a satisfying crunch. A touch of smoked paprika enhances the deep, savory notes, while the simple prep and easy-to-follow steps make this casserole a no-fuss favorite. Perfectly balanced between hearty and creamy, this baked delight is a crowd-pleaser that pairs wonderfully with roasted meats or stands alone as a filling vegetarian option.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1 small head Green cabbage
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 cloves Garlic
- 1 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 0.25 cup Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Smoked paprika
- 1 tablespoon Olive oil
- 0.33 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil or nonstick cooking spray.
Peel the Yukon Gold potatoes and slice them into 1/4-inch thick rounds. Set aside in a bowl of water to prevent browning.
Remove the outer leaves of the cabbage and slice it into thin shreds. Discard the core.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Mince the garlic and add it to the skillet. Cook for an additional 1 minute, stirring constantly, until fragrant.
Add the shredded cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until it begins to soften. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat.
In a small saucepan, warm the heavy cream over low heat. Add the shredded cheddar cheese and Parmesan cheese, stirring until melted and smooth. Stir in smoked paprika and remove from heat.
Drain the potatoes and layer half of them on the bottom of the prepared casserole dish. Season with a pinch of salt and pepper.
Spread half of the cooked cabbage mixture over the potato layer. Drizzle half of the cheese sauce over the cabbage.
Repeat with the remaining potatoes, cabbage, and cheese sauce, creating layers.
Melt the remaining 1 tablespoon of butter and mix it with the breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the casserole is bubbling and the top is golden brown.
Let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 3951 mg | 172% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 12.7 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1205 mg | 93% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3573 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
