# The Ingredients You'll Need:
→ Vegetables
01 - 1 ¾ lbs waxy potatoes, peeled and thinly sliced
02 - ½ medium green cabbage, cored and thinly sliced
03 - 1 medium yellow onion, thinly sliced
04 - 4 cloves garlic, minced
→ Dairy
05 - ¾ cup plus 2 tbsp heavy cream
06 - ½ cup grated Gruyère cheese
07 - ½ cup grated Parmesan cheese
08 - 2 tbsp unsalted butter
→ Herbs & Spices
09 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
10 - 1 tbsp fresh parsley, chopped
11 - 1 tsp fresh rosemary, finely chopped
12 - ½ tsp freshly ground black pepper
13 - 1 tsp salt
14 - Pinch of ground nutmeg
→ Optional
15 - ¼ tsp chili flakes (for heat)
# Step-by-Step Instructions:
01 - Preheat the oven to 375°F. Grease a 2-quart baking dish with butter.
02 - Melt butter in a large skillet over medium heat. Add onion and garlic; sauté until fragrant, about 3 minutes.
03 - Add the cabbage to the skillet and cook for 5 to 7 minutes, stirring occasionally until softened. Season with salt, black pepper, and nutmeg. Remove from heat.
04 - Gently warm the heavy cream in a small saucepan. Stir in thyme, rosemary, and chili flakes if using. Keep warm without boiling to infuse flavors.
05 - Place half of the sliced potatoes in the bottom of the baking dish. Spread half of the cabbage and onion mixture on top.
06 - Sprinkle half each of the Gruyère and Parmesan cheeses over the cabbage layer.
07 - Repeat with remaining potatoes, then the rest of the cabbage mixture and cheeses.
08 - Evenly pour the warm, herb-infused cream over the entire dish. Press gently to compact the layers.
09 - Cover the baking dish tightly with foil and bake for 30 minutes.
10 - Remove the foil and bake uncovered for 15 to 20 minutes, until the top is golden and potatoes are tender.
11 - Allow the gratin to rest for 10 minutes before garnishing with chopped parsley and serving.
