3 medium russet potatoes, peeled & cubed
45 ml butter, room temperature 3 tbsp
1 medium onion, thinly sliced
20 ml minced garlic 4 tsp
500 ml green cabbage, finely shredded 2 cup
25 ml all purpose flour 2 tbsp
425 ml whipping cream 1 3/4 cup
150 ml cheddar cheese, grated 2/3 cup
150 ml mozzarella cheese, grated 2/3 cup
Butter six 1 1/4 cup (300 ml) custard cups or soufflé dishes. Steam potatoes over simmering water until almost tender, about 10 minutes. Cool potatoes.
Melt 1 tablesoon (15 ml) butter in large heavy skillet over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add cabbage and sauté until wilted, about 4 minutes. Remove from heat. Add potatoes and mix gently. Season to taste with salt and pepper.
Mix flour and remaining 2 tablespoons (30 ml) butter in small bowl until smooth paste forms. Heat cream in heavy small saucepan over medium heat. Add flour mixture to cream. Simmer until mixture is thick, whisking constantly, about 3 minutes. Add to potato mixture and mix gently. Divide potato mixture among prepared cups. Mix cheeses in small bowl. Sprinkle over potatoes, dividing equally.
Preheat oven to 375 F (190 C) and bake potatoes until sauce bubbles and cheese melts, about 20 minutes. Serve hot.
Serves 6