I felt like making a truly hardy casserole. Something warm, fragrant, and satisfying and this Savoy Cabbage and Cauliflower Gratin delivered exactly that. With its tender layers of Savoy cabbage, mellow cauliflower, and a rich, golden gratin topping, it strikes that perfect balance between rustic comfort and elegant simplicity. These whole‑head vegetables really shine here, transforming into a dish that’s creamy, savory, and just a little indulgent. It’s the kind of gratin that perfumes the kitchen, feels special without being fussy, and turns everyday produce into something memorable.
Ingredients
- 1/2 head Savoy cabbage roughly chopped
- 1/2 head cauliflower broken into florets
- water to cover
- 4 tbsp unsalted butter divided
- 3 tbsp all-purpose flour
- 1/2 cup milk
- 1 1/2 cups cooking liquid
- 4 whole eggs separated
- 2-3 tbsp panko crumbs
- kosher salt and freshly ground black pepper
Instructions
- Gather all ingredients before starting the recipe.
- Pre heat oven to 400°F
- Butter a medium casserole dish large enough to hold the vegetables. Sprinkle with a little panko crumb to coat the bottom and the sides.
- Melt 1 tablespoon of butter on high in a microwave combine melted butter with 2-3 tablespoons of panko. Stir to combine and set aside.
- Chop 1/2 head Savoy cabbage into large dice and break 1/2 head cauliflower into florets.
- Add vegetables to a medium sized stock pot and add enough water to cover and season with kosher salt. Bring water to a boil and cook vegetables for 2-3 minutes.
- Strain liquid into a mixing bowl and reserve vegetables. Reserve 1 1/2 cups cooking liquid and discard the rest.
- Using the same pot, melt 2 tablespoons of butter over medium heat and add 3 tbsp all-purpose flour. Stir to combine and cook for 2-3 minutes. Then, add 1 1/2 cups cooking liquid into roux and whisk with a wire whisk to get rid of any lumps. Add 1/2 cup milk and allow to cook until the sauce is thickened, 4-5 minutes. Remove from heat and allow it to cool slightly.
- Separate 4 whole eggs, reserving the yolks separate from the whites.
- Using a hand mixer, whip egg whites until they form stiff peaks.
- When the sauce has cooled but is still warm, add egg yolks and stir yolks into the sauce. Return vegetables to the stock pot and stir to combine.
- Gently fold whipped egg whites into vegetable mixture, season again with kosher salt and freshly ground black pepper and turn the vegetables into your casserole dish. Sprinkle the butter/ panko mixture evenly over the top of the vegetables.
- Place in a 400°F pre heated oven and bake for 45 minutes, or until the top is nicely golden,
