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Creamy Cheesy Potato and Cabbage Casserole

There is something wonderfully comforting about a bubbling casserole fresh from the oven. This Creamy Cheesy Potato and Cabbage Casserole transforms a few simple vegetables into a rich, satisfying dish with tender potatoes, sweet cabbage, a velvety cream sauce, and a golden layer of melted cheese.

It is the kind of recipe that feels hearty enough to serve as a main dish while also working beautifully as a side for roasted chicken, grilled meat, or a simple green salad. The combination of potatoes and cabbage gives the casserole plenty of substance, while garlic, onion, herbs, and cheese add layers of flavor.

The best part is that the ingredients are inexpensive and easy to find, making this an excellent choice for a cozy family dinner.

Ingredients

For the casserole

2 pounds potatoes, peeled and thinly sliced
1 medium green cabbage, finely shredded
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt, plus more as needed
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon nutmeg, optional
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

For the creamy sauce

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
½ cup heavy cream
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ cup shredded cheddar cheese

Step 1: Prepare the vegetables

Begin by preheating your oven to 375°F (190°C).

Peel the potatoes and slice them into thin, even rounds, approximately ⅛-inch thick. Keeping the slices similar in thickness is important because it helps them cook evenly in the casserole.

Next, remove any tough outer leaves from the cabbage and slice it into thin shreds. Chop the onion and mince the garlic.

Because potatoes take longer to cook than cabbage, preparing the vegetables separately before assembling the casserole helps create the ideal texture.

Step 2: Soften the cabbage and onion

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.

Add the chopped onion and cook for approximately 3–4 minutes, stirring occasionally, until it begins to soften.

Add the shredded cabbage and garlic. Season with salt, black pepper, thyme, paprika, and the optional nutmeg.

Cook the mixture for about 7–10 minutes, stirring regularly. The cabbage should become tender and slightly sweet while still retaining a little texture.

Do not worry if the cabbage seems like a lot at first. It will shrink considerably as it cooks.

Once softened, remove the skillet from the heat and set the cabbage mixture aside.