Cavolo nero and potato bake with gruyère sauce


"All hail cavolo nero (black cabbage). Its forest-green leaves make for exciting September eating and its bitterness complements the aromatic juniper spice of beef, and the sweetness of the beetroot." Ravinder Bhogal


800g large waxy potatoes (such as charlotte), peeled and finely sliced
1 tbsp extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, chopped
½ tsp chilli flakes
400g cavolo nero, thicker stalks trimmed and chopped, or 400g curly kale

For the gruyère sauce

60g gruyère, grated
50g parmigiano reggiano, grated
50g unsalted butter, diced
50g plain flour
500ml milk
large pinch grated nutmeg


1. Preheat the oven to 220°C, gas mark 7. Simmer the potatoes in water for 5 minutes until just tender; drain.

2. Heat the oil in a large frying pan over a medium heat. Sauté the onion for 8 minutes till softened, then add the garlic and chilli and fry for another minute until fragrant. Stir in the cavolo nero, cover and cook for 6-8 minutes until wilted. Season and set aside.

3. Meanwhile, make the sauce. Mix the cheeses in a bowl. Melt the butter in a saucepan over a low heat, then add the flour and cook, stirring constantly, for 3-4 minutes until pale golden. Gradually whisk in the milk until you have a silky sauce. Heat, stirring, almost to a simmer, then take off the heat and stir in the nutmeg and two-thirds of the cheese; season.

4. Lay half the potatoes in a 1.8-litre baking dish and cover with the cavolo nero mixture. Top with the remaining potatoes and pour over the sauce. Finish with the remaining cheese and bake for 25 minutes until golden and bubbling. Serve immediately.

Cavolo nero and potato bake with gruyère sauce
  • Preparation time: 15 minutes
  • Cooking time: 75 minutes
  • Total time: 1 hour 30 minutes 60 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2443.456kJ
Fat 28g
Saturated Fat 15.8g
Carbohydrate 56.9g
Sugars 12.3g
Salt 0.7g

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4 stars

Average user rating Based on 26 ratings

This recipe was first published in Thu Sep 01 15:32:00 BST 2011.