Potato Gratin with Bacon and Cabbage
- 500 grams Napa cabbage
- 1 onion
- olive oil
- 1 teaspoon Caraway
- peppers (freshly ground)
- 1 ½ tablespoons butter
- 1 tablespoon Pastry flour
- 300 milliliters milk
- 150 milliliters Whipped cream
- Nutmeg (freshly grated)
- butter (for the mold)
- 80 grams cooked ham
- 800 grams waxy potatoes
- 80 grams freshly grated Cheese (such as emmentaler)
- 5 slices Bacon
Preheat the oven to 200°C (approximately 400°F).
Trim the cabbage, remove four of the outter leaves, and blanch in boiling salted water. Remove, place in an ice water bath, and pat dry. Halve the remaining cabbage and remove the core. Cut into thin strips. Peel the onion and chop finely. Sweat in a pan with 2 tablespoons of oil. Add the cabbage with 2 tablespoons of water and the caraway seed. Mix thoroughly and simmer gently for 5-6 minutes. Season to taste with salt and pepper and remove from the heat.
Melt the butter a saucepan, add the flour, and cook lightly. Slowly incorporate the milk and cream, stirring constantly. Simmer for 4-5 minutes until slightly thickened. Season with salt, pepper, and nutmeg.
Line a buttered oven dish with the cabbage leaves.
Cut the ham into strips. Peel and rinse the potatoes. Mix with the ham into the cabbage. Layer the cabbage mixture, the cheese, and the sauce into the dish. Repeat as necessary, ending with a layer of cheese. Top with the bacon slices and cook in the oven for 45 minutes. Slice into pieces, and serve.