Food · Found Around

Ham & Cabbage Gratin

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From time to time, I catch episodes of The Chew. I love all the hosts, all for different reasons but Michael Symon is my favorite since seeing him win Iron Chef. So, it’s no surprise that at some point, I would try one of his recipes. There have been many recipes I’ve seen made on TV that I’ve often thought I’d try but once the show is over, I forget all about them.

The other day, Michael Symon made a Ham & Cabbage Gratin. It looked so good that I knew the moment I saw it I would definitely be sure to recreate it. I recreated it for tonight’s dinner. Very, VERY good.

Also, I don’t now why, as I haven’t seen the movie, this recipe is “inspired” by The Martian. Now I’m curious to watch the movie, JUST to look for the “inspired” moment.

Here’s a link to the original recipe, Michael Symon’s Ham & Cheese Gratin, but I followed along pretty much exactly. I altered it a bit, cutting the cabbage a bit thinner and I only used about a 1/4 cup of Parsley (only because that’s all I had). And instead of an 8×8, I used a 9×13. For the ham, Michael Symon said to use a smoked deli ham, I used Black Bear Deep Smoked Ham. I got it at Shoprite.



  • 2 T unsalted butter
  • 2 cups deli ham (thinly sliced)
  • 1/2 head green cabbage (cored and sliced 1/2-inch thick)
  • 2 cloves garlic (minced)
  • 1/2 cup chives (finely sliced)
  • 1/2 cup parsley (finely chopped)
  • 2 pounds russet potatoes (peeled and sliced 1/8-inch thick)
  • 1 cup heavy cream
  • 1 tsp paprika
  • 2 cups gruyere (shredded and divided)

Preheat Oven to 375 and grease a an 8×8 pan (I used a 9×13 and it worked)

  • Place a large sauté pan over medium-high heat and add 1 tablespoon butter. Add the ham and cook until crisp, about 5 minutes. Remove from the pan and add remaining 1 tablespoon butter. Add cabbage, garlic, season with Kosher salt and cook until the cabbage has wilted, about 7-8 minutes. Remove from the heat and add the ham back in with the herbs. Allow to cool slightly.

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  • In a large bowl, add the potatoes, cream, paprika and 1 1/2 cups of the gruyere. Season with Kosher salt and freshly ground black pepper and mix to combine. Add half of the potato mixture in an even layer. Spread all of the cabbage mixture on top and top with remaining potato mixture. Sprinkle the remaining 1/2 cup of cheese evenly on top of the potatoes. Cover with foil and bake for 45 minutes. Then remove the foil and continue to bake another 20 minutes, until golden brown on top. Remove from the oven and allow to stand for 10 minutes before serving.
  • Garnish with chopped chives if desired.
  • Helpful tip:  Do not hold the potatoes in water after slicing. This will remove too much starch before cooking.

I saw a comment on the recipe site that mentioned using Corned Beef in place of the Ham for a St. Patty’s Day Dish. I think that would be awesome!

I will definitely be making this again. It was a bit labor intensive but worth it!





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