Cheesy Bacon, Potato & Cabbage Gratin

Thursday 18 October 2012

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I just adore all the fresh local produce that we find in the shops at this time of year . . . lovely cabbages, red, white and savoy . . . beautiful carrots, and onions . . . potatoes, beetroot, parsnips, beans, cauliflower, leeks, etc.  There is no end to it all . . . that makes me a very happy camper.  I love to eat seasonally and everything tastes so very delicious when it's fresh and local.

I love to showcase these fabulous fresh ingredients in any way that I can and incorporate them into our meals on a regular basis.  I have to confess that you cannot get a much nicer bake . . . than a vegetable gratin . . .

This one that I am sharing with you today is especially nice . . . using  not only potatoes and onions . . . but cabbage and bacon as well . . .  and not one . . . but TWO lovely cheeses.


First a nice freshly  grated chunk of wonderful Parmesan cheese.  True Parmigiano-Reggiano has a beautiful complex flavor that goes very nicely in dishes like this.  It brings to the table a slightly nutty/fruity flavor along with a strong savory undertone . . . a wonderful addition.

Then there is an abundant amount of taleggio cheese, which is a washed rind and smear ripened Italian cheese with a strong aroma, but fruity mild taste.  It's beautiful melting qualities are perfectly showcased in this lovely dish.

Let's not forget the back bacon . . . which lends a light smokey flavor, which is quite delightful when enjoyed along side of the cheeses and those tender vegetables.


Mind you . . . there's not much that can't be beautifully enhanced with the addition of bacon and cheese don't you think???  Nom Nom!  A simple supper with complex and robust flavors.  I like that very much.

*Cheesy Bacon, Potato & Cabbage Gratin*
Serves 6
Printable Recipe

Wholesome, hearty and delicious autumn fare.  A novel way of using autumn produce that will please the whole family.

4 medium potatoes, peeled and cut into 1 inch chunks
3 TBS extra virgin olive oil
185g back bacon, diced (6.5 ounces)
1 large onion, peeled and thinly sliced
2 cloves of garlic, peeled and minced
1 tsp fresh thyme leaves
1/4 tsp chili flakes (or to taste)
675g of savoy cabbage, trimmed, quartered and cut into a chunky dice (1 1/2 pounds)
55g freshly grated Parmesan cheese (2 ounces)
fine sea salt and freshly ground black pepper
butter for buttering the  pan
225g of taleggio cheese, diced (8 ounces)


Bring a large pot of lightly salted water to the boil.  Add the potato and bring back to the boil.  Cover and cook for exactly 5 minutes, or until just barely tender.  Drain well and then place in a large bowl.

Heat the oil in a large skillet.  Add the bacon and fry until the bacon begins to color.  Lower the heat and add the onions, garlic, thyme and chili flakes.  Cook gently, stirring occasionally, until the onion has softened.

Wash the cabbage pieces.  Tip a third of it into the pan while it is still wet.  Cook, stirring and adding more cabbage as it wilts in the pan, until you have added all of the cabbage and adding a bit of water as necessary to help keep the cabbage from sticking to the pan.  Once the cabbage is completely wilted, remove the pan from the heat and dump this mixture into the bowl with the potatoes.  Toss gently together.  Season to taste with salt and pepper.  Tip in half of the Parmesan cheese.

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a 9 inch square glass baking dish, at least 2 inches deep.

Layer half of the cabbage and potato mixture into the pan.  Dot with half of the taleggio cheese.  Cover with the remaining cabbage and potato mixture.  Sprinkle with the remaining Parmesan cheese and dot with the remaining taleggio.

Bake for 30 to 40 minutes, until the vegetables are piping hot and the cheese is bubbling and flecked golden brown.

A little pickle on the side and some buttered bread and we were in heaven . . . 


  1. THis sounds really good - simple and tasty!

  2. Oh Yum! This gratin is a meal in itself. I like that you served it that way. I've never used Savoy cabbage. I'll have to see if our market carries it. They're getting better about stocking varieties of produce.

  3. Any suggestion to substitute for the taleggio? We live in rural New England and I can guarantee that even if I could get my dying car to the largest supermarket in our area, they wouldn't have it. At our local store they'll have mozzarella, cheddar,and possibly monterey jack. I think I may have peccorino romano in my fridge. Oh, and the local store will have swiss and possibly provolone. Also would regular cabbage (which is what we have the garden---both purple and white) work, or should I just toss this recipe aside as a might have been and do my own version with cheddar cheese and regular cabbage?

  4. Hi Liz, regular cabbage would work fine, the white, but you may need to cook it a bit longer as it is not quite as delicate as the savoy, but it would be delicious. I would use any cheese that would melt down into the potatoes with a creaminess, but you don't want too strong a flavour from it as it might war with the other flavours, so I wouldn't suggest any blue cheese with an assertive flavour. I think an Edam or a Gouda would be nice as would a nice emmenthal, although to be sure you would get a bit of stringy goo, which could be quite nice actually, now that I think about it! Let me know how you get on!!

  5. This sounds so warm and filling- perfect for a fall dinner! I have never put cabbage in a gratin but I have thought about it :-) and here is delicious way to do it. I will have to substitute for the tallegio too but have plenty of gouda or others you mentioned. Yum!

  6. Ended up making it with regular cabbage and cheddar cheese along with the parm. It was fantastic! It definitely goes in the recipe file of one to do again. Since it doesn't have eggs, even my egg allergic granddaughter can have it which is a real win/win. Thanks for the great recipe!

  7. Liz, so glad you enjoyed. Thanks so much for letting me know! I agree, it's a keeper!

  8. this caught my eye, yummo!

  9. This was something a bit different, so it immediately appealed to me. I did not have taleggio but I had some nice brie that needed using up, so I substituted that and a little grated Jarlsberg cheese to make up the weight. It worked very well. It was easy to make and made a surprisingly tasty and satisfying supper dish for us, served with a soft dinner roll and some rhubarb chutney on the side.


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