Cheesy Cabbage Gratin with Bacon and Gruyère
Cheesy Cabbage Gratin with Bacon and Gruyère transforms simple cabbage into a rich and comforting side dish. Tender cabbage is combined with crispy bacon, garlic, onion, Dijon mustard, and a creamy Gruyère sauce, then baked until bubbling and golden brown. The nutty Gruyère and smoky bacon complement the naturally sweet cabbage beautifully, making this an excellent side for roast chicken, beef, pork, or a holiday dinner.It can also be assembled ahead of time, making it particularly convenient for entertaining. Roasting or cooking the cabbage before the final bake is useful because it helps remove excess moisture and prevents the gratin from becoming watery.
Ingredients
- 6 slices thick-cut bacon chopped
- 1 medium green cabbage about 2 pounds, cored and thinly sliced
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons unsalted butter
- 1 ½ cups heavy cream
- 1 ½ cups Gruyère cheese freshly grated, divided
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt or to taste
Instructions
- Preheat the oven: Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish or similar-sized gratin dish.
- Cook the bacon: Add the chopped bacon to a large skillet over medium heat. Cook for about 5–7 minutes, stirring occasionally, until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
- Cook the onion and garlic: Add the chopped onion to the skillet and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Add the cabbage: Add the sliced cabbage to the skillet. Toss with the onion and garlic and cook for about 7–10 minutes, stirring occasionally, until the cabbage begins to soften and some of its moisture has cooked away.
- Make the creamy sauce: Reduce the heat to low. Add the butter and heavy cream, followed by the Dijon mustard, thyme, black pepper, nutmeg, and salt. Stir well and simmer gently for 2–3 minutes.
- Add the cheese and bacon: Stir in 1 cup of the Gruyère until melted and smooth. Add the cooked bacon and stir until evenly distributed throughout the cabbage mixture.
- Transfer to the baking dish: Spoon the creamy cabbage mixture into the prepared baking dish and spread it into an even layer.
- Add the cheese topping: Sprinkle the remaining ½ cup Gruyère evenly over the top.
- Bake: Bake uncovered for approximately 25–30 minutes, until the gratin is bubbling around the edges and the cheese is melted and golden brown.
- Brown the top: If you want a deeper golden crust, switch the oven to broil for 1–2 minutes at the end. Watch carefully so the cheese doesn't burn.
- Rest and serve: Remove the gratin from the oven and let it rest for 5–10 minutes before serving. This allows the creamy sauce to thicken slightly.