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Prep: 20 minutes plus standing
Roast: 28 minutes 
Serves: 4 

Ingredients

• 1 tablespoon plus 1 teaspoon Food Club Sweet Cream Unsalted Butter
• 1 medium russet potato, peeled and cut into 1/2-inch pieces
• 1 cup chopped green cabbage
• 1 cup Food Club Heavy Whipping Cream
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup Food Club Finely Shredded Monterey Jack Cheese
• 1/4 cup Food Club Grated Parmesan Cheese
• Chopped fresh parsley for garnish (optional)

Directions

1. Preheat oven to 400°. Place 4 (6-ounce) ramekins on rimmed baking pan; grease each with 1/4 teaspoon butter. In large bowl, toss potato and cabbage; divide into ramekins.
2. In small saucepot, heat cream, garlic, salt, pepper and remaining 1 tablespoon butter to a simmer over medium heat; cook 2 minutes or until slightly thickened, stirring frequently. Reduce heat to medium-low. Add Monterey Jack cheese and 2 tablespoons Parmesan cheese; stir until cheese melts. Makes about 1 1/2 cups.
3. Carefully pour cream mixture into ramekins; sprinkle with remaining 2 tablespoons Parmesan cheese. Roast gratins 28 minutes or until potato is tender and tops are golden brown; let stand 8 minutes. Makes 4 gratins.
4. Serve gratins sprinkled with parsley, if desired. 

Nutrition Information

Approximate nutritional values per serving (1 gratin): 377 Calories, 31g Fat, 20g Saturated Fat, 95mg Cholesterol, 493mg Sodium, 17g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 9g Protein