Cheesy Cabbage Potato Casserole
A creamy, cheesy casserole combining tender potatoes and savory cabbage, perfect for a comforting vegetarian meal.
Equipment
- 1 9x13-inch baking dish greased
- 1 Saucepan
- 1 Mixing Bowl
Ingredients
Main Ingredients
- 4 cups sliced potatoes
- 2 cups shredded cabbage
- 1 1/2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Preparation
- Slice the potatoes thinly and shred the cabbage finely to ensure even cooking.
- In a saucepan over medium heat, melt butter then add milk and heavy cream. Stir in garlic powder, salt, and pepper. Allow to simmer until thickened. Remove from heat and add cheese, stirring until smooth.
- Preheat oven to 375°F. Layer potatoes and cabbage in a greased 9x13-inch baking dish, pouring cheese sauce over each layer. Finish with a layer of cheese on top.
- Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden.
Serving
- Allow the casserole to cool for a few minutes before slicing and serving. Enjoy as a main course or a hearty side dish.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use sharp cheddar for more flavor. Layer potatoes evenly for consistent cooking.
Ingredient Substitutions: Try Gruyere or mozzarella for a different cheese profile.
How to Serve: Serve with a fresh salad or crusty bread.
Storage & Freshness: Keep leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Assemble the casserole in advance and refrigerate until ready to bake.
Ingredient Substitutions: Try Gruyere or mozzarella for a different cheese profile.
How to Serve: Serve with a fresh salad or crusty bread.
Storage & Freshness: Keep leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Assemble the casserole in advance and refrigerate until ready to bake.