Cabbage and potato gratin with mustard bread crumbs from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 300) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Slow-roasted duck; Elizabeth Frink's roast lemon chicken; Broiled lamb chops; Spicy New England pot roast; Spoon lamb

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on November 03, 2021

    This is good. We made a meal of it- and it went well with a glass of white wine!

  • PrincessK on February 11, 2011

    p. 298 perhaps not as good as other, more simple braised cabbage recipes

  • n_l_m on January 23, 2011

    This dish is much more cabbage than potato gratin. Very good, even to the non-cabbage lovers in the group. I wouldn't leave out the bacon or greyere- they're essential. Excellent.

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