A substantial gratin from ” Ottolenghi Test Kitchen: Shelf Love” which can be served on its own as a main course or as a side.
Ingredients
- 2 heads of garlic skin on top fifth cut off to expose the cloves, plus 3 extra peeled cloves
- 65 ml olive oil
- 450 g Desiree potatoes skin on sliced 3mm thick
- 3 banana shallots finely sliced on a mandolin or by hand
- 2½ tsp smoked paprika
- 1 leaves pointed sweet cabbage base trimmed, thick stalks removed andseparated (400g)pointed sweet cabbage, base trimmed, thick stalks removed andseparated (400g)
- 20 g basil finely chopped
- 10 g Tarragon finely chopped
- 20 g parsley finely chopped
- 3–4 spring onions finely sliced
- 2 lemons finely grate the zest to get 1½ tbsp and then juice to get 1 tbsp
- 200 g whole-milk ricotta
- 150 g gruyère roughly grated
- 250 ml chicken or vegetable stock
- salt and black pepper
Servings:
Instructions
- Preheat the oven to 200°C fan.
- Drizzle the garlic heads with 1 teaspoon of oil and sprinkle with a pinch of salt and pepper. Wrap each individually in foil and roast for 40 minutes, until softened and golden. Remove the foil and, when cool enough to handle, squeeze out the cloves, discarding the papery skins.
- Meanwhile, prepare the rest of the vegetables. Combine the potatoes, shallots and paprika in a bowl with 2 tablespoons of oil, ¾ teaspoon of salt and plenty of pepper.Toss the cabbage leaves together with 1 tablespoon of oil, ⅓ teaspoon of salt and plenty of pepper.
- Finely chop the three extra garlic cloves and mix together with all the herbs, the spring onions, lemon zest and the roasted garlic. Reserve a quarter of this mixture and set aside, to serve.
- Assemble the bake. Arrange a third of the cabbage leaves in the bottom of a 26cm x 34cm high-sided baking dish. Cover with half the potato mixture and a third of the herb mixture.
- Dot half of the ricotta and Gruyère randomly over the herbs. Repeat this once more, then top with a final layer of cabbage and the remaining third of the herb mixture.
- Combine the stock, lemon juice and ¼ teaspoon of salt and pour this evenly over the bake, lifting some of the cabbage leaves up so the liquid sinks down. Cover tightly with foil and bake for 80 minutes, until the vegetables are soft.
- Drizzle over the remaining tablespoon of oil and return to the oven, uncovered, for 15 minutes, to brown. Leave to cool for 10 minutes, then top with the reserved herb mixture.
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