Creamy savoy cabbage, ground beef, and potato gratin

Based on 11 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“This creamy dish is suited for chillier weather, with in-season savoy cabbage, ground beef and potatoes. It’s perfect for your autumn dinner table.”

Difficulty

Medium 👍
45
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
800 g waxy potatoes
400 g savoy cabbages
400 g ground beef
onion
1 clove garlic
2 tbsp unsalted butter
2 tbsp flour
400 ml milk
¼ tsp ground nutmeg
1 tbsp mustard
salt
pepper
vegetable oil (for frying)
chives (for serving)
Metric
Imperial

Utensils

  • oven
  • 2 pots (large)
  • knife
  • cutting board
  • colander
  • saucepan
  • whisk
  • frying pan
  • cooking spoon
  • baking dish

Nutrition per serving

Cal
505
Protein
30 g
Fat
23 g
Carb
59 g
  • Step 1/5

    Preheat oven to 200°C/395°F. Add potatoes to a large pot and fill up with enough cold water to cover. Add some salt, then bring to a boil. Reduce heat and cook for approx. 20 min. over medium heat, until fork tender. Drain and let cool.
    • 800 g waxy potatoes
    • salt
    • oven
    • pot (large)

    Preheat oven to 200°C/395°F. Add potatoes to a large pot and fill up with enough cold water to cover. Add some salt, then bring to a boil. Reduce heat and cook for approx. 20 min. over medium heat, until fork tender. Drain and let cool.

  • Step 2/5

    In the meantime, bring another pot with salted water to a boil. Wash savoy cabbage and cut leaves into small squares. Blanch savoy cabbage for approx. 3 min., then rinse with cold water. Peel cooked potatoes and slice.
    • 400 g savoy cabbages
    • knife
    • cutting board
    • colander
    • pot (large)

    In the meantime, bring another pot with salted water to a boil. Wash savoy cabbage and cut leaves into small squares. Blanch savoy cabbage for approx. 3 min., then rinse with cold water. Peel cooked potatoes and slice.

  • Step 3/5

    Peel and mince onion and garlic. For the béchamel, melt butter in a saucepan over medium heat. Add half of the minced onion and garlic, sauté for approx. 3 min., then add flour. Whisk in milk gradually. Once sauce is smooth and thick, season with ground nutmeg, mustard, salt, and pepper. Set aside.
    • onion
    • 1 clove garlic
    • 2 tbsp unsalted butter
    • 2 tbsp flour
    • 400 ml milk
    • ¼ tsp ground nutmeg
    • 1 tbsp mustard
    • salt
    • pepper
    • saucepan
    • whisk

    Peel and mince onion and garlic. For the béchamel, melt butter in a saucepan over medium heat. Add half of the minced onion and garlic, sauté for approx. 3 min., then add flour. Whisk in milk gradually. Once sauce is smooth and thick, season with ground nutmeg, mustard, salt, and pepper. Set aside.

  • Step 4/5

    Heat some vegetable oil in a frying pan over medium-high heat. Sauté remaining minced onion and garlic for approx. 1 min. and add ground beef. Fry for approx. 5 min., or until brown. Season with salt and pepper. Set aside.
    • 400 g ground beef
    • vegetable oil (for frying)
    • salt
    • pepper
    • frying pan
    • cooking spoon

    Heat some vegetable oil in a frying pan over medium-high heat. Sauté remaining minced onion and garlic for approx. 1 min. and add ground beef. Fry for approx. 5 min., or until brown. Season with salt and pepper. Set aside.

  • Step 5/5

    Grease a baking dish with some vegetable oil. Start with a layer of half the sliced potatoes, then add ground meat and savoy cabbage. Cover with the remaining sliced potatoes and pour the béchamel over the whole thing. Bake at 200°C/395°F for approx. 20 min., or until golden brown. Garnish with minced chives. Enjoy!
    • chives (for serving)
    • vegetable oil (for frying)
    • baking dish

    Grease a baking dish with some vegetable oil. Start with a layer of half the sliced potatoes, then add ground meat and savoy cabbage. Cover with the remaining sliced potatoes and pour the béchamel over the whole thing. Bake at 200°C/395°F for approx. 20 min., or until golden brown. Garnish with minced chives. Enjoy!