If you’re looking for a warm, comforting dish perfect for the cold season, this savoy cabbage casserole with potatoes and bechamel sauce is just what you need. It’s an easy winter recipe but very tasty, ideal to prepare when we want to serve something hearty with simple and economical ingredients. The savoy cabbage is gently stewed in a pan, the boiled potatoes add softness, and the bechamel binds the ingredients, creating a creamy and irresistible casserole.
To complete the dish, just sprinkle the surface with breadcrumbs and parmesan, which form a golden and fragrant crust in the oven. I also added some sliced speck for a more flavorful touch, but you can still omit it: the recipe works perfectly even in a vegetarian version. Try this dish, it’s great both as a main course and as a rich side dish!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Seasonality: Winter
Ingredients
- 14 oz savoy cabbage
- 9 oz potatoes
- 7 oz bechamel sauce
- 1 egg (medium)
- 2 oz speck (optional)
- 1 tbsp grated parmesan
- breadcrumbs
- extra virgin olive oil
- salt
- pepper
- butter (for the baking dish)
Tools
- Baking Dish
- Pan
- Bowl
- Microwave-Safe Container
- Peeler
Preparation
Wash the savoy cabbage and julienne it. Place it in a large pan with a drizzle of oil and a pinch of salt. Cook over medium heat until tender (1).
Wash and peel the potatoes, cook them in the microwave in a suitable container, adding a splash of water at the bottom. It will take about 8 minutes.
When cooked, transfer them to a bowl and mash them with a fork, adding salt and pepper.
Combine the savoy cabbage, bechamel, parmesan, and beaten egg (2). Finally, add the thinly sliced speck. Mix well to distribute the ingredients evenly.
Grease a baking dish (I used a round one with a 8-inch diameter) with butter and sprinkle with a bit of breadcrumbs.
Pour the mixture and level it out. Sprinkle the surface with more breadcrumbs, a bit more parmesan, and a drizzle of oil (3).
Place the dish in a fan oven at 375-390°F and gratin for 25-30 minutes, or until a nice golden crust forms.
The savoy cabbage casserole with potatoes and bechamel is ready, you can serve it hot or warm, as a main or in accompaniment to meat dishes.
Tips and Notes
You can substitute savoy cabbage with cabbage, in the same quantity.
You can also cook the potatoes in boiling water or steam.
The addition of speck is optional; you can omit it or replace it with cooked ham or pancetta.
You can also make the casserole in small individual molds.
FAQ (Questions and Answers)
Can I prepare the casserole in advance?
Sure, you can prepare it even the day before and reheat it when needed. If you have leftovers, you can store it in the refrigerator for 1-2 days in a well-sealed container.
