- 2 green or red cabbage, quartered
- 1 pound baking potatoes, such as russets, peeled and sliced
- 2 garlic cloves, peeled
- 2 c milk
- 1/2 c crème fraîche
- 4 oz Comté, grated
- 1 oz Parmigiano-Reggiano, grated
- 2 tsp fresh sage, julienned
- Kosher salt and fresh ground black pepper
Bring a large pot of water to a boil, salt generously and add quartered cabbage and sliced potato. Reduce the heat to maintain a gentle boil. Cook for 5 minutes.
Drain. Transfer the cabbage quarters to a colander set over a bowl or in the sink and allow cabbage to cool until you can handle the wedges. Transfer the potatoes to a large bowl and reserve.
When the cabbage is cool enough to handle, core the wedges, cut them in half lengthwise, and then slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. When fully drained, place the cabbage in the bowl with the potatoes.
Preheat oven to 375 degrees. Butter a 3-quart baking or gratin dish. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and black pepper to taste. Pour the mixture into the bowl with the cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape the mixture into the gratin dish.
Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon.
When the top is golden brown, remove from oven and allow to rest 10 to 15 minutes until much of the liquid is reabsorbed into the gratin.
Serve, accompanied by a salad for a vegetarian meal or as a side to roasted chicken or pork.