Buttered Cabbage and Potato Gratin with Crispy Bacon

German Austrian

Medium · Hot

Buttered Cabbage and Potato Gratin with Crispy Bacon

A hearty German-Austrian comfort gratin layered with buttery cabbage and potato, bound in a rich cream sauce and crowned with crispy bacon and melted cheddar.

Recipe by

Lukas Vogt

The Stube Cook

Prep

20 min

Cook

45 min

Rest

5 min

Total

1h 35m

Method

Preparation

Slice the cabbage into thin ribbons. Peel and cut the potato into thin rounds, about 3mm thick. Dice the onion finely. Grate the cheddar cheese. Mince the garlic.

Cook the Bacon

Place the bacon in a cold cast-iron skillet. Set over medium heat and cook, stirring occasionally, until the bacon renders its fat and becomes crispy, about 8 minutes. Remove the crispy bacon with a slotted spoon and set aside on paper towels. Leave the bacon fat in the skillet.

Build the Vegetable Base

Add the diced onion to the skillet with the bacon fat. Cook over medium heat until softened and translucent, about 4 minutes. Add the minced garlic and cook for 1 minute until fragrant.

Make the Butter Sauce

Add the butter to the skillet with the onion and garlic. Once melted, pour in the heavy cream. Season with salt and black pepper. Bring to a gentle simmer and let cook for 3 minutes until the sauce thickens slightly. Remove from heat.

Assemble and Bake

Preheat the oven to 190°C. In a baking dish, layer half of the potato rounds, then half of the cabbage ribbons. Pour half of the butter cream sauce over the top. Repeat with the remaining potato, cabbage, and cream sauce. Cover tightly with foil and bake for 25 minutes.

Finish and Serve

Insert a food thermometer into the center of the gratin to confirm it has reached at least 74°C (165°F) before serving.

Nutri-Score

Fair balance

A–E · lower is better · score 8

Calories

930

per serving

High in saturated fat · 31gSource of protein · 35gLow sugar · 10g

Protein

35g

Carbs

36g

Fat

73g

Sat. fat

31g

Fiber

Sugar

10g

Sodium

1339mg

Gluten FreeNot Heart HealthyNot Diabetic FriendlyHigh ProteinWeight Gain

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

High impact

A–E · lower is better · includes estimates

kg CO₂e

2.2

per serving

DCarbonAEU all-round· carbon sets the grade

Water

0.4m³

Land

57Pt

Runoff

0.2g P

Cheddar Cheese drives 41% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CreamyTenderCrispySilky

Aromas

SmokyButteryHerbalSavoryGarlic

Kitchen Equipment

Primary Tool

Cast Iron Skillet

Cast Iron Skillet Baking Dish Oven Chef Knife Cutting Board Grater Slotted Spoon Measuring Spoons Aluminum Foil Paper Towels

Counter FootprintMedium

Techniques

RenderingSautéIngSimmeringLayeringBaking Broiling

Safety & Storage

Cooking Temperature

{"classification":"cooking-temperature","text":{"text":"Bacon must reach an internal temperature of 63°C (145°F) before consumption. Ensure the oven reaches 190°C before baking and 220°C for the final cheese melt stage. Raw potato layers require adequate oven time and temperature to reach safe internal temperature of 100°C (212°F)."}}

Cross Contamination

The same cast-iron skillet is used throughout cooking, from raw bacon to the butter sauce. Thoroughly wash and sanitize the skillet between uses if preparing other dishes to prevent allergen transfer.

Storage

Refrigerate leftover gratin within 2 hours of serving. The dairy-based cream sauce combined with bacon makes this dish a temperature-control risk. Consume within 3-4 days or freeze for up to 2 months.

High Risk Population

This dish contains dairy (milk allergen) and pork products. Individuals with lactose intolerance, milk allergies, or religious dietary restrictions regarding pork should avoid this dish.

Handling

Use oven mitts when removing dishes from 220°C oven. Bacon fat in the cast-iron skillet remains extremely hot after cooking. Allow the skillet to cool before washing to prevent thermal burns.

Pro Tips

Technique

Slice your potatoes thin, about 3mm—too thick and they won't cook through before the cheese burns. A mandoline makes this work quick and even, which matters more than most people realize.

Substitution

If you don't have cheddar, a good Alpine cheese like Gruyère works beautifully here. The nuttiness complements the cabbage without overpowering it the way a sharper cheese might.

Make Ahead

You can assemble the gratin layers up to the baking step, cover it, and refrigerate overnight. Just add 5 extra minutes to the covered baking time when you're ready to serve.

From the chef

In Salzburg, we never let good bacon fat go to waste—it becomes the foundation for everything. This gratin is the kind of dish my Oma would layer up on a Sunday afternoon while the woodstove crackled: buttery potatoes, sweet cabbage, and that crispy bacon on top. Simple, yes, but with the kind of precision that makes it sing. When you bake it until the cheese turns golden and the cream bubbles at the edges, the whole kitchen fills with a smell that says home.

Lukas VogtThe Stube Cook

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TagsComfort FoodGratinBaconPotatoCabbageCheesyOven Baked

AllergensMilk

Source: generated · June 10, 2026