French country cabbage gratin

Zucchini and onion bake with eggs and cheese

This gratin is a French country favourite, it would be served with a dry white wine which would enhance the flavour and aroma of the gratin. Add some fresh crusty bread and Dijon mustard and you have a delicious meal.

Serves 6

Zucchini and onion bake with eggs and cheese


  • ½ cabbage (shredded)
  • 4 potatoes peeled and sliced into 5mm slices
  • 4 apples peeled, cored and sliced as above
  • 3 onions peeled and sliced
  • 1 carrots peeled and sliced
  • 1 clove garlic chopped (optional)
  • 6 pork rashers cut into 3cm pieces
  • 200g bacon lardons (or minced bacon)
  • 1 spring of thyme
  • 250g cheese grated
  • ¼ cup bread crumbs
  • ½ cup cream (or milk if you need to cut the fat)
  • 1 tbsp. Dijon mustard
  • salt and pepper to taste
  • parsley chopped (garnish)


Use a steel or oven proof glass, baking dish (about 30cm x 45cm)

Preheat the oven to 160°C

Steam the potato slices until tender but not cooked (about 15 minutes). Drain and set aside. Separately steam the apple and carrot for about 10 minutes. Drain and set aside.

Fry the onions gently in a little butter, until soft a lightly browned.

In the baking dish layer the potatoes then the apple and onion. Layer the bacon and pork on top. Next cover with the carrot and garlic then sprinkle the shredded cabbage and thyme over the top. Season with salt and pepper.

In a small bowl mix the cream and mustard with a little salt and pepper. Carefully pour this mixture down the side of the gratin. Sprinkle over the cheese and then finally the bread crumbs.

Cover with a loose sheet of tin foil and bake in the centre of the oven for about 1½ hours. Remove the tin foil, turn the oven heat up to 180°C,  and bake for a further ½ hour, until the cream reduces and starts to become sticky, and the top is evenly browned.

Remove from the oven and garnish with the chopped parsley.