Description
This comforting Polish casserole is made with layers of creamy potatoes, crisp cabbage, and melted cheese, perfect for autumn evenings.
Ingredients
Scale
- 4 medium potatoes, thinly sliced
- 1 small head of cabbage, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup shredded cheese (e.g., cheddar or swiss)
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter and sauté the onions and garlic until translucent and fragrant.
- Add the chopped cabbage to the skillet and cook until wilted. Season with salt, pepper, and paprika if using.
- In a greased baking dish, layer half of the sliced potatoes, followed by the cabbage mixture, then half of the sour cream and cheese.
- Repeat the layers with the remaining potatoes, cabbage, sour cream, and cheese.
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 20-30 minutes until the potatoes are tender and the top is golden brown and bubbling.
- Let it cool slightly before serving, allowing the flavors to meld together beautifully.
Notes
Make-ahead advice: Assemble the casserole the night before and refrigerate. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg