Baked Cabbage and Potato Casserole

Ingredients
1 small green cabbage – Core removed and thinly sliced.
4 medium potatoes – Peeled and thinly sliced (Yukon Gold or Russet potatoes work well).
1 large onion – Thinly sliced.
3 cloves of garlic – Minced.
2 tablespoons of olive oil – For sautéing.
1 teaspoon of smoked paprika – For a subtle smoky flavor.
1 teaspoon of dried thyme – Or 2 teaspoons of fresh thyme leaves.
1 cup of heavy cream – For a rich sauce.
1 cup of milk – Whole or 2% milk works best.
1 tablespoon of Dijon mustard – For a tangy kick.
1 cup of grated Gruyère or sharp cheddar cheese – For a golden crust.
Salt and freshly ground black pepper – To taste.
1/4 cup of chopped fresh parsley – For garnish.
Optional: 1/4 cup of breadcrumbs – For added crunch.
Instructions
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Prepare the Vegetables:
Heat the olive oil in a large skillet over medium heat.
Add the sliced onions and cook until they start to soften, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the sliced cabbage, smoked paprika, and thyme. Cook for 8-10 minutes, stirring occasionally, until the cabbage is wilted and slightly caramelized.
Season with salt and pepper to taste. Remove from heat and set aside.
3. Assemble the Casserole:
In a small saucepan, combine the heavy cream, milk, and Dijon mustard. Heat over medium heat until just warmed, but do not boil. Season with salt and pepper.
Layer half of the sliced potatoes in the bottom of the prepared baking dish.
Spread half of the cabbage mixture over the potatoes.
Repeat with the remaining potatoes and cabbage, forming even layers.
Pour the warmed cream mixture evenly over the top of the casserole.
Sprinkle the grated cheese evenly over the top. If you like, add a layer of breadcrumbs for extra crunch.
4. Bake the Casserole:
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
If the top is browning too quickly, you can loosely tent it with foil.
5. Serve and Garnish:
Once the casserole is done, remove it from the oven and let it rest for 10 minutes to set.
Garnish with fresh parsley before serving.