When I started this blog in January 2012, I would have never dreamed of reaching the big 500.
I humbly thank you all for visiting as often as you do. ---Denise Grisham
When she made a recent visit, I thought I would surprise her with my version of this family favorite. Using the basic prep for the au gratin potatoes with her remembered layering of vegetables, my dish was a hit. She swears they tasted just like what Grandma used to make.
2 medium-large potatoes
1 medium sweet onion (Vidalia when available)
Salt & pepper to taste
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
2 cups milk
1-1/2 cups shredded Sharp Cheddar Cheese (or your preference)
Preheat oven to 400 degrees. Coat a small casserole dish with cooking spray or softened butter.
Chop cabbage and line the bottom of the casserole dish. Season each layer with salt and pepper.
Slice onion and break up into rings. Lay on top of the cabbage.
Distribute the cheesy sauce over the whole dish.
Cover with aluminum foil. Bake for about 1-1/2 hours.
Carefully check the doneness of the potatoes during the last fifteen minutes. Slowly remove the foil so you don't get burned by the steam. If your potatoes are done, put the dish back in the oven uncovered and let it bake so that the cheese sauce can "get a tinge of brown" like Andy says. If you cut your potatoes too thick and they require a lot more time, I'd cover them back up and check again fifteen minutes later.