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The Ottolenghi Test Kitchen’s Herby Cabbage and Potato Gratin with Gruyère and Ricotta

by The Ottolenghi Test Kitchen Team from Ottolenghi Test Kitchen: Shelf Love

The Ottolenghi Test Kitchen put their own spin on the classic potato gratin, adding cabbage, Gruyère, creamy ricotta, and handfuls of fresh herbs.

From the book

Yotam Ottolenghi, Noor Murad


Multiple layers of flavour make this gratin subtly special, the first being two types of garlic: sweet, sticky and roasted, and then raw and pungent. The second being a multitude of herbs and cheeses in between layers of potato, shallots and cabbage. It is as lovely to look at as it is to eat, and can be served as is, or alongside your protein of choice.

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2 heads of garlic, skin on and top fifth cut off to expose the cloves, plus 3 extra peeled cloves
65ml olive oil
450g Desiree potatoes (about 4), skin on and sliced 3mm thick
3 banana shallots, finely sliced on a mandolin or by hand (130g)
2½ tsp smoked paprika
1 pointed sweet cabbage, base trimmed, thick stalks removed and leaves separated (400g)pointed sweet cabbage, base trimmed, thick stalks removed and leaves separated (400g)
20g basil, finely chopped
10g tarragon, finely chopped
20g parsley, finely chopped
3–4 spring onions, finely sliced (50g)
2 lemons: finely grate the zest to get 1½ tbsp and then juice to get 1 tbsp
200g whole-milk ricotta
150g Gruyère, roughly grated
250ml chicken or vegetable stock
salt and black pepper

Essential kit

You will need: a 26cm x 34cm high-sided baking dish.


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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From the book: Ottolenghi Test Kitchen: Shelf Love

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