Potato and cabbage bake recipe
 Cabbage, potato and taleggio cheese – simple ingredients that make this baked dish a delicious, filling comfort food. 650g/1lb 7oz Savoy cabbage8 potatoes, peeled and thinly sliced150g/5½oz buttersalt and freshly ground black pepper300g/10oz taleggio cheese, thinly sliced 650g/1lb 7oz Savoy cabbage 8 potatoes, peeled and thinly sliced 150g/5½oz butter salt and freshly ground black pepper 300g/10oz taleggio cheese, thinly sliced Method Preheat the oven to 200C/400F/Gas 6. Boil the cabbage and potatoes in separate saucepans in plenty of slightly salted water. Cook the cabbage for about five minutes until tender but still crisp. Drain well, rinse in cold water, drain again and squeeze out any excess water with your hands. Pat dry on kitchen paper. Cook the potatoes for three minutes, then drain, place in cold water, drain again and dry well on kitchen paper. Grease an ovenproof dish generously with some of the butter. Arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter and season with salt and pepper. Arrange the cabbage and half of the cheese on top of the potatoes, and season with salt and pepper. Top with the remaining potatoes and cheese. Dot with the remaining butter. Cover with foil and bake for 25 minutes, removing the foil five minutes before the end of the cooking time. Remove from the oven and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Boil the cabbage and potatoes in separate saucepans in plenty of slightly salted water. Cook the cabbage for about five minutes until tender but still crisp. Drain well, rinse in cold water, drain again and squeeze out any excess water with your hands. Pat dry on kitchen paper. Boil the cabbage and potatoes in separate saucepans in plenty of slightly salted water. Cook the cabbage for about five minutes until tender but still crisp. Drain well, rinse in cold water, drain again and squeeze out any excess water with your hands. Pat dry on kitchen paper. Cook the potatoes for three minutes, then drain, place in cold water, drain again and dry well on kitchen paper. Cook the potatoes for three minutes, then drain, place in cold water, drain again and dry well on kitchen paper. Grease an ovenproof dish generously with some of the butter. Grease an ovenproof dish generously with some of the butter. Arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter and season with salt and pepper. Arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter and season with salt and pepper. Arrange the cabbage and half of the cheese on top of the potatoes, and season with salt and pepper. Top with the remaining potatoes and cheese. Dot with the remaining butter. Arrange the cabbage and half of the cheese on top of the potatoes, and season with salt and pepper. Top with the remaining potatoes and cheese. Dot with the remaining butter. Cover with foil and bake for 25 minutes, removing the foil five minutes before the end of the cooking time. Remove from the oven and serve. Cover with foil and bake for 25 minutes, removing the foil five minutes before the end of the cooking time. Remove from the oven and serve.