Method:

1. Combine cream, milk, nutmeg, garlic, rosemary and bay leaves to make a creamy base sauce for the gratin. Season generously with pepper and salt, as this will be the only seasoning for the dish.

2. Allow this mix to reduce to half.

3. Meanwhile slice your white cabbage using your manual slicer or slicing machine. Blanche the white cabbage briefly and allow to cool down. 

4. Bake your minced meat in some butter and season with pepper and salt.

5. Peel your potatoes and slice them with your manual slicer or your slicing machine. Mind your hands and fingers. . Thickness of the slices should be about 3 mm.

6. Drain the minced meat to remove excess fats.

7. Butter an oven tray and add one layer of potatoes (fish scale pattern) to the bottom.

8. Now distribute your white cabbage over the surface of the potato layer. On top of that, evenly distribute your minced meat.

9. On top of the minced meat, distribute the rest of your potato slices, again in fish scale pattern. Now filter your cream sauce and distribute the sauce all over the dish. Halfway this process, shake the tray so the sauce will evenly cover the whole dish.

10. Add the grated cheese and bake for about 40 minutes in an oven at 180°C.

11. For the last 10 minutes, cover the tray with aluminum foil to avoid the cheese to color too much.

12. serve