★Ingredients
1 small head of cabbage, shredded
1 large onion, thinly sliced
2 cloves garlic, minced
4 medium potatoes, peeled and thinly sliced
2 cups shredded cheddar cheese (or cheese of your choice)
1 cup heavy cream
1 cup milk
2 tablespoons butter
Salt and pepper to taste
1 teaspoon paprika
1/2 teaspoon dried thyme (optional)
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
★Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the Vegetables:
- Shred the cabbage and set it aside.
- Peel and thinly slice the potatoes.
- Thinly slice the onion and mince the garlic.
- Layer the Casserole:
- Grease a large baking dish with butter.
- Spread half of the shredded cabbage at the bottom of the dish.
- Layer half of the sliced potatoes on top of the cabbage.
- Sprinkle half of the sliced onions and half of the minced garlic over the potatoes.
- Season with salt, pepper, and a pinch of paprika and thyme.
- Sprinkle 1 cup of shredded cheddar cheese over the vegetables.
- Repeat the Layers:
- Repeat the layers with the remaining cabbage, potatoes, onions, garlic, salt, pepper, and paprika.
- Pour the heavy cream and milk evenly over the layers.
- Top with Cheese:
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- If desired, sprinkle grated Parmesan cheese for extra flavor.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 40-45 minutes, until the potatoes are tender.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbly.
- Serve:
- Remove the casserole from the oven and let it rest for a few minutes.
- Garnish with fresh parsley before serving.
Enjoy!