Felicity Cabbage, Leek & Potato Gratin

Felicity Cabbage, Leek & Potato Gratin

This comforting, deeply savoury gratin makes a beautiful main dish or a hearty side. The sweetness of Felicity cabbage, the silkiness of leeks, and the buttery nuttiness of La Ratte potatoes come together under a golden, crisp topping. Lovely alongside roast squash or a green salad dressed with a sharp vinaigrette to cut through the richness.

1 small Felicity cabbage, cored and shredded
2 large leeks, trimmed and sliced
600g La Ratte potatoes, thinly sliced
2 garlic cloves, finely chopped
1 tbsp butter + a little for greasing
300ml double cream
150ml milk
1 small sprig of rosemary
50g grated hard cheese (Gruyère, Cheddar, or Parmesan)
Sea salt and black pepper

Preheat the oven to 180°C (fan 160°C). Grease a medium baking dish with butter. Bring a large pan of salted water to the boil and blanch the shredded cabbage for 2 minutes. Drain and set aside. In a frying pan, melt the butter and gently cook the leeks and garlic until soft and fragrant. Warm the cream and milk together in a small pan with the rosemary sprig — don’t let it boil — then remove from the heat and discard the herb.

In the baking dish, layer the potatoes, leeks, and cabbage, seasoning each layer lightly with salt and pepper. Pour over the infused cream and scatter the cheese evenly across the top.
Bake for 40–50 minutes, until the top is golden and bubbling and the potatoes are tender when pierced with a knife. Allow to rest for 10 minutes before serving — it sets slightly as it cools and slices beautifully.