Recipe - Potato Cabbage And Cheese Casseroles

3 md Russet potatoes (about 1 3/4
pounds), peeled, cut into
One half inch pieces
3 tablespoon Butter, room temperature
1 md Onion, thinly cut or sliced up
4 teaspoon Minced garlic
2 cup (packed) finely shredded
green cabbage (add some
purple for color)
2 tablespoon All purpose flour
1 Three fourths cup Whipping cream
2/3 cup Grated cheddar cheese
2/3 cup Grated mozzarella cheese

I found this recipe from Jasper Park Lodge in Alberta, Canada in Bon
Appetit magazine. This is really good and simple to make.

Butter six 1One fourth cup custard cups or souffle dishes. Steam potatoes over
simmering water until almost tender, about 10 minutes. Cool potatoes.

Melt 1 tablespoon butter in heavy large skillet over mediumhigh heat. Add
onion and garlic and saute until tender, about 5 minutes. Add cabbage and
saute until wilted, about 4 minutes. Remove from heat. Add potatoes and mix
gently. Season to taste with salt and pepper.

Mix flour and remaining 2 tablespoons butter in small bowl until smooth
paste forms. Heat cream in heavy small saucepan over medium heat. Add flour
mixture to cream. Simmer until mixture is thick, whisking constantly, about
3 minutes. Add to potato mixture and mix gently. Divide potato mixture
among prepared cups. Mix cheddar and mozzarella in small bowl. Sprinkle
over potatoes, dividing equally. (Can be made 1 day ahead. Cover and
refrigerate.)

Preheat oven to 375 F. Bake potatoes until sauce bubbles and cheese melts,
about 20 minutes. Serve hot. Posted to EATL Digest 27 Mar 97 by Roger
Young ryoung@AWOD.COM on Mar 28, 1997